Use this oil next time you BBQ any kind of meat or fish – or even better, try adding it on your salad!
- 6 lemons (use only the zest)
- 1/4 cup coarse salt
- 1.5 cup of oil (I used Olive Oil, but you can use any oil you like)
- Scrub the lemon clean (seriously, use soap and scrub it; the peel can take the attention, and since you’re only using that outside zest, you want it completely clean) and dry it thoroughly.
- Then use a sharp knife to cut off the zest finely thin. Make sure to avoid cutting too deep. You do not want too much of the white stuff from the lemons.
- Mix lemon zest and salt together.
- Refrigerate the next 24 hours.
- Now, rinse the lemon zest thoroughly a few times.
- Put the lemon zest and the olive oil in a small saucepan and warm it over medium heat.
- Do not allow the oil to simmer, or develop any bubbles, even little ones along the side of the pan.
- Keep the oil warm for about 10 minutes.
- Remove the pan from heat and let the oil cool to room temperature with the zest left in there to steep.
- Then remove the lemon zest and run the oil through a sieve.
Lemon-infused olive oil can be stored for several weeks, if stored sealed and with minimal light exposure.