Lemon Infused Olive Oil
Lemon Infused Olive Oil adds a perky finishing touch to most green vegetables. Try it with asparagus, broccoli or beans. This is a quick to make low cost version of lemon infused oil. Fine quality Italian made versions are available in New Zealand. Traditionally lemon peel is added to the olive press with olives so that lemon oil and extra virgin olive oil are extracted and blended at the same time.
250ml (1 cup) olive oil*
4 lemons zested (to make 1/4 cup zest)
Into a clean bowl pour oil and stir in lemon zest.
Pour into a clean sterilised jar or bottle with a tight-fitting lid and shake.
Store in refrigerator for up to 4 days but no longer. Moulds can occur at this stage.
Strain oil through a piece of clean muslin placed in a sieve, discard zest and store oil in a clean sterilised jar or bottle in refrigerator for up to 4 weeks.
* Use olive oil as opposed to extra virgin olive oil.