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Glass bottle of lemon infused olive oil on a wooden board with peeled lemons.
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Lemon Infused Olive Oil - The Greek Way

Two ingredients and twenty minutes is all it takes to make a lemon infused olive oil that beats any commercial version. Good quality Greek extra virgin olive oil, fresh lemon peel, low heat and a little patience. That's it.
Course Side Dish
Cuisine Greek
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 cup
Calories 191kcal
Author Peter G

Ingredients

  • 240 ml olive oil extra virgin
  • Peel from 1 or 2 lemons
Metric - US Customary

Instructions

  • Scrub your lemons quite thoroughly and peel avoiding any of the white pith.
  • Place the lemon peel with the olive oil in a sauce pan and cook over a very low heat for 10-15 mins. (make sure the mixture does not boil. We want to the flavours to infuse nice and slowly)
  • Remove from the heat and allow the olive oil to cool down completely. Once cooled, remove the peel and pour the flavoured oil in a bottle or jar.
  • Store in a cool, dark place to allow the flavours to develop.

Notes

  • Use the best olive oil you have -- it's only two ingredients so quality matters enormously here.
  • Keep the heat as low as possible. If the oil bubbles or simmers it's too hot and you'll end up with bitter oil.
  • Avoid the white pith when peeling -- it will ruin the flavour. A vegetable peeler gives you more control than a knife.
  • Remove all lemon peel before storing. Never leave organic matter sitting in the oil.
  • Give it 2-3 days before using -- the flavour develops significantly and it's worth the wait.

Nutrition

Calories: 191kcal | Fat: 22g | Saturated Fat: 3g