Lemon Infused Olive Oil & Site Maintenance

by Suzanne on January 30, 2012

in Tidbits & Miscellaneous

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Lemons are one of the most versatile fruits in my opinion because it can brighten any dish in flavor and appearance. Lemon can be used in sweet and savory dishes and I can’t decide which I prefer. I love baking so I probably use lemon in my baking more than I do in my savory meals. With that being said you might be wondering why then lemon infused olive oil? Olive oil is another lovely ingredients that is healthy for us and flavors dishes wonderfully so I decided it was time I combined the two for my cooking and get the benefits of both olives and lemons.

Now before I get started explaining the simple method I used for making this lovely oil I need to clear up a few things.  My blog site here has had some glitches as of late, security issues a few months ago and now design issues. My regular readers probably thought I fell off my rocker sending out posts half done.  Some were just photos as in this one with one sentence and other partial recipes with a photo or two.  I assure you I’m okay but some computer tech-y people are sometimes not so smart when it comes to how blogs work (if you are a tech-y and are literate here then I mean no disrespect) I talking about the ones who have never blog hopped long enough to know that we are not static pages on the web.  Consequently the people who were supposed to be fixing the problems kept posting drafts and checking to see if the problem existed with newly published posts. I’m happy to report (fingers crossed) that they are done TESTING DRAFTS and the problem is fixed :)

Lemon Infused Olive Oil & Site Maintenance

Ingredients:
lemons
Olive Oil about 3 cups
Sharp knife
Jars
Sieve

Directions:

Step 1: Wash lemons and carefully peel them. If you get any of the flesh with the peel then cut it off. NO FLESH CAN GO INTO THE INFUSING PROCESS since the oil is not being heated.

Step 2: Put peel into the the jar of your choice. I used 2 jars and because I didn’t have a large enough jar at the time. One quart size jar would work fine.

Step 3: Pour oil into the jar and cover with lid and let sit for 2 weeks.

Step 4: Strain the oil through a sieve and discard the peel. Pour into a jar of your choice and enjoy.

If you are wondering how you will use this lemon infused oil just hang tight because I have a few recipes up my sleeve.  Come back to find out what I will be making with this oil sweet and savory. If you get started on making your own oil then by the time yours is ready I should have a recipe up for you, have fun.

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{ 6 comments… read them below or add one }

1 WineDineDivas January 30, 2012 at 1:45 pm

You are so right about the lemons being super delicious! Almost every day we use 1 or 2 of the Meyer Lemons in our kitchen. We even make our own Limoncello. Have to try your infused oil recipe soon.

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2 Paula (Salad in a Jar) January 30, 2012 at 5:21 pm

I’m looking forward to your lemon oil recipes. Your site is looking good.

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3 Lisa {Smart Food and Fit} January 31, 2012 at 6:58 am

I love lemons! This looks like it would make a great gift to give to the lemon lover! Hope you get your glitches fixed, I too have some and don’t know what to do!

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4 Liz January 31, 2012 at 9:21 am

Gosh, how simple and versatile! Sorry about the blog woes…I have to widen my margins…and hoping my designer will do it soon so I don’t have to make an attempt!

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5 Alice Floyd July 13, 2014 at 3:43 pm

I tried the lemon olive oil infusion. All looks good and smells good and it was super easy. Just one question. When I opened the jar there was a pop, like it had been vacuumed sealed and bubbling. Is that normal? I assume it is off gassing and expected but I did not see it mentioned, so I want to make sure that is normal.

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6 Suzanne July 16, 2014 at 3:00 am

I think it’s normal for the bubbling to occur, it’s been a while since I made mine and can’t exactly remember.

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