Lemon Olive Oil
Category: Flavored Oils
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Serves/Makes: 4 cups
Ready in: > 5 hrs
- 6 large lemons
- 4 cups extra virgin olive oil, divided
Peel the lemons, using a potato peeler, making sure not to remove any of the white pith. (Save the peeled lemons for juice in other dishes.) Place the peel in a mortar along with 1/4 cup of the olive oil. With the pestle, pound and rub the peel and oil together for one minute. Remove to a 2 quart glass jar or sealed plastic container and add remaining 3 3/4 cup olive oil. Allow to marinate four days at room temperature. Strain the oil and discard the peel. Recipe Source: \"The Frugal Gourmet Cooks Italian\" by Jeff Smith (Wm. Morrow, 1993)
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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