40 minutes
A fragrant and citrusy olive oil infused with the essence of lemon and a touch of garlic, perfect for salads, vegetables, and pasta dishes.
Large Lemon, zested and sliced
each
Garlic Clove, smashed
each
teaspoons
1. Zest and Slice
Grate 1 tablespoon of zest from the lemon using a fine grater or Microplane. Place the zest into a heatproof bowl. Next, thinly slice the remainder of the lemon and add the slices to the bowl.
2. Combine Aromatics
To the lemon zest and slices, add 1 smashed garlic clove and ½ teaspoon of kosher salt.
3. Heat Oil
Warm the olive oil in a small skillet over medium-high heat. Watch closely until the oil starts to show the first sign of smoke.
4. Infuse Flavors
Remove the skillet from heat immediately. With care, slowly pour the hot oil over the lemon zest, lemon slices, and smashed garlic in the bowl.
5. Cool
Allow the mixture to cool to room temperature, letting the flavors meld together.
6. Storage
Transfer the cooled lemon oil to an airtight container. It can be used immediately or stored in the refrigerator for up to one week.
Use the Zesty Lemon-Garlic Infused Olive Oil as the base for a vinaigrette. Whisk it with some balsamic or red wine vinegar, a touch of mustard, and perhaps honey or maple syrup for a balanced dressing. Swap in different vinegars or add herbs like oregano, basil, or dill to match the salad's theme.
Toss vegetables like asparagus, potatoes, or Brussels sprouts in the infused oil before roasting for an added layer of flavor. Alternatively, use the oil to sauté greens such as spinach or kale, adding a splash of white wine or vegetable broth to deglaze the pan.
Add a sprig of fresh rosemary, thyme, or oregano to the infusion process. These herbs complement the lemon and garlic beautifully and can be used for Mediterranean dishes.
Simply use the Zesty Lemon-Garlic Infused Olive Oil as a dipping oil for fresh crusty bread. Enhance it with grated Parmesan, crushed red pepper flakes, and a sprinkle of fresh herbs for an easy appetizer.
After the oil infusion has cooled, stir in finely chopped fresh basil. The freshness of the basil will add a summery, herbaceous flavor that's great for drizzling over fresh tomatoes or mozzarella.
Start with the best quality extra-virgin olive oil you can find, as the oil is the base of your infusion and its flavor will be prominent. Select fresh, organic lemons for a pure, pesticide-free zest, and use fresh garlic cloves rather than pre-minced or dried.
Store your lemon-garlic infused oil in a cool, dark place, and use it within a week to ensure the best flavor and food safety. Infused oils can be prone to spoilage, so it's best to make them in small batches and use them quickly.
Infuse the oil and ingredients at a low temperature to avoid frying the garlic or scorching the lemon zest. A gentle heat allows the flavors to meld without bitterness or a burnt taste.
When zesting lemons, it's crucial to use organic since you're using the outer skin, which can hold residues of pesticides and wax. Wash and dry the lemons thoroughly before zesting to remove any impurities.
This bright and flavorful oil can be used in a myriad of ways. Drizzle it over salads, roasted vegetables, or grilled fish. Use it as a finishing oil for soups, or stir it into mayonnaise or yogurt for a zesty dip. The freshness of the lemon and the warmth of the garlic enhance many dishes, but be mindful of their flavors in pairing.
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