Lemon Olive Oil

Name: Lemon Olive Oil
Prep time: 3 min
Cook time: 2 min
Total time: 15 min
Ingredients: 1 cup olive oil; 1 tablespoon fresh thyme or rosemary, removed from stems (Or use 2 teaspoons fragrant, dried herbs); 2 lemons, zested (organic lemons preferred)

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Prep Time: 3 minutes

Cook Time: 2 minutes

Total: 15 minutes

Servings: 16

Author : Sarah Trenalone

Ingredients

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1 cup olive oil1 tablespoon fresh thyme or rosemary, removed from stems (Or use 2 teaspoons fragrant, dried herbs)2 lemons, zested (organic lemons preferred)

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Instructions

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Step 1

Heat the oil until it's warm and just beginning to simmer. Do not bring it to a boil. Turn off the heat.Add the herbs and lemon zest. Allow the herbs and zest to steep covered for at least 10 minutes.

Step 2

If desired, use right away. For a more intense lemon flavor, add the oil, zest and herbs to a glass container and steep for at least 3 hours (or up to 3 days) in the fridge. The oil will harden in the fridge, so move it to room temperature about 30 minutes before using.

Step 3

Refrigerate oil: The infused oil will last for up to 3 days if kept refrigerated.Freeze oil: Leftover oil can be preserved longer if frozen within 2-3 days. For easy freezing, try pouring the oil into a portioned silicone mold (such as an ice cube tray), and then moving the frozen oil cubes to a freezer bag. Use frozen oil within 3 months for the best flavor. If frozen, oil should be used within two days of thawing.