Flavor infused olive oil . . .
Have you ever tried flavor infused olive oil? I recently sampled some at my specialty grocer, and now I’m hooked. You can use them while you cook, or slather them on bread–these high quality ingredients pack a serious punch of flavor. The best part of all is that you can whip up your own combination at home using simple ingredients you probably already have on hand.
organic lemon(s)
a bunch of organic, fresh parsley
high quality, extra virgin olive oil
With a vegetable peeler, remove the lemon rind. Make sure to only peel the outermost layer. This is where the flavor is stored. You’ll need ~1/2 c. of rind per. 9 oz. of olive oil.
Loosely chop ~1/2 c. of fresh parsley. This will allow the natural flavors of the parsley to infuse the oil. Feel free to add more or use less, depending on personal preference.
Add the lemon rind and the parsley to the olive oil, and set aside in a cool, dark place to store. The olive oil will need to sit for 2 weeks to properly let the lemon and parsley flavors absorb into the olive oil. The longer the oil sits, the more intense the flavor will become. Use the oil within two months.
To serve, either strain the olive oil or serve it with the lemon and parsley. Use as a topping for pasta, as a dressing for salad or as a marinade for chicken or fish.
Other ingredients to consider infusing along with lemon: garlic, rosemary, thyme, basil, oregano or mint.
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