Lemon Garlic Oil

Lemon Garlic Oil

Infused with bright zest and mellowed garlic, this oil adds depth to simple dishes.

Total 2 hr Makes 16 oz Calories 125/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Olive oil is gently warmed with crushed garlic and lemon zest to coax out their flavors without scorching either one. The result is a fragrant finishing oil for drizzling over vegetables, fish, pasta, or crusty bread. Strain and store it in the refrigerator for a quick way to brighten weeknight meals.

Ingredients

  • 2 cups extra-virgin olive oil
  • 8 cloves garlic, smashed and peeled
  • 2 lemons, zest peeled in strips
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fine sea salt

Method

  1. Smash and peel the garlic cloves, and peel the lemon zest into wide strips with a vegetable peeler, avoiding the bitter white pith.

  2. In a small saucepan, combine the olive oil, garlic, lemon zest strips, red pepper flakes, and salt.

  3. Warm the mixture over low heat until small bubbles form around the garlic but the oil never simmers or smokes, 8 to 10 minutes.

  4. Remove from the heat and let the garlic and zest steep in the warm oil until it cools to room temperature, about 1 hour.

  5. Strain the oil through a fine-mesh sieve into a clean glass jar, discarding the solids.

  6. Seal the jar and refrigerate; the oil keeps well for up to 1 week and solidifies slightly when chilled, so let it come to room temperature before using.

Rate this recipe

★ 3.3 (1)

Lemon Garlic Oil

Olive oil is gently warmed with crushed garlic and lemon zest to coax out their flavors without scorching either one. The result is a fragrant finishing oil for drizzling over vegetables, fish, pasta, or crusty bread. Strain and store it in the refrigerator for a quick way to brighten weeknight meals.

2 hr 16 oz 125 cal

Ingredients

  • 2 cups extra-virgin olive oil
  • 8 cloves garlic, smashed and peeled
  • 2 lemons, zest peeled in strips
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fine sea salt

Method

  1. 1

    Smash and peel the garlic cloves, and peel the lemon zest into wide strips with a vegetable peeler, avoiding the bitter white pith.

  2. 2

    In a small saucepan, combine the olive oil, garlic, lemon zest strips, red pepper flakes, and salt.

  3. 3

    Warm the mixture over low heat until small bubbles form around the garlic but the oil never simmers or smokes, 8 to 10 minutes.

  4. 4

    Remove from the heat and let the garlic and zest steep in the warm oil until it cools to room temperature, about 1 hour.

  5. 5

    Strain the oil through a fine-mesh sieve into a clean glass jar, discarding the solids.

  6. 6

    Seal the jar and refrigerate; the oil keeps well for up to 1 week and solidifies slightly when chilled, so let it come to room temperature before using.