Lemon Herb Oil

Lemon Herb Oil

Fragrant olive oil infused with lemon zest and fresh herbs for drizzling.

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

This infused oil steeps lemon zest, garlic, and fresh herbs in warm olive oil to capture their aromas without cooking off their brightness. Drizzle it over grilled fish, roasted vegetables, or crusty bread, or use it as a base for simple vinaigrettes. It keeps well refrigerated and tastes best after a day of resting.

Ingredients

  • 2 cups extra-virgin olive oil
  • 2 tablespoons lemon zest, peeled in strips
  • 2 tablespoons fresh rosemary leaves
  • 2 tablespoons fresh thyme leaves
  • 1/4 cup fresh flat-leaf parsley, lightly crushed
  • 3 cloves garlic, lightly smashed
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fine sea salt

Method

  1. Using a vegetable peeler, remove the zest from a lemon in wide strips, avoiding the bitter white pith.

  2. In a small saucepan, combine the olive oil, lemon zest strips, rosemary, thyme, parsley, smashed garlic, and red pepper flakes.

  3. Warm the mixture over low heat until small bubbles form around the garlic and herbs, about 5 minutes, taking care not to let it simmer or brown the garlic.

  4. Remove from heat and let the mixture cool completely in the saucepan, about 1 hour, allowing the flavors to infuse.

  5. Strain the oil through a fine-mesh sieve into a clean glass jar or bottle, discarding the solids, and stir in the sea salt.

  6. Seal and refrigerate the oil, letting it rest at least 1 hour before using for the best flavor; use within 1 week.

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    Lemon Herb Oil

    This infused oil steeps lemon zest, garlic, and fresh herbs in warm olive oil to capture their aromas without cooking off their brightness. Drizzle it over grilled fish, roasted vegetables, or crusty bread, or use it as a base for simple vinaigrettes. It keeps well refrigerated and tastes best after a day of resting.

    2 hr 16 oz 125 cal

    Ingredients

    • 2 cups extra-virgin olive oil
    • 2 tablespoons lemon zest, peeled in strips
    • 2 tablespoons fresh rosemary leaves
    • 2 tablespoons fresh thyme leaves
    • 1/4 cup fresh flat-leaf parsley, lightly crushed
    • 3 cloves garlic, lightly smashed
    • 1/2 teaspoon red pepper flakes
    • 1/2 teaspoon fine sea salt

    Method

    1. 1

      Using a vegetable peeler, remove the zest from a lemon in wide strips, avoiding the bitter white pith.

    2. 2

      In a small saucepan, combine the olive oil, lemon zest strips, rosemary, thyme, parsley, smashed garlic, and red pepper flakes.

    3. 3

      Warm the mixture over low heat until small bubbles form around the garlic and herbs, about 5 minutes, taking care not to let it simmer or brown the garlic.

    4. 4

      Remove from heat and let the mixture cool completely in the saucepan, about 1 hour, allowing the flavors to infuse.

    5. 5

      Strain the oil through a fine-mesh sieve into a clean glass jar or bottle, discarding the solids, and stir in the sea salt.

    6. 6

      Seal and refrigerate the oil, letting it rest at least 1 hour before using for the best flavor; use within 1 week.