You may recall Lemon Week, our collection of lemon-related recipes culminating in our first mini-magazine.
This is one recipe that is late to the game, but better late than never, as I highly recommend whipping some of this stuff up.
This is olive oil that has been infused with lemon flavor – in this case lemon peels that I carefully and painstakingly curled off of the freshest hand-picked lemons while John was out golfing.
More or less.
And it’s really simple to do. Simpler even than John trying to work that right hook out of his golf swing. Or at least I imagine it is.
Lemon Olive Oil
What You Need:
1 cup extra virgin olive oil
The peels from 2 lemons (try not to include too much of the white “pith” that sits between the peel and the fruit).
What To Do:
Peel the lemons.
Pour the olive oil in a small pot and heat over medium-low heat.
Add the lemon peels.
Cook, together with the peels for about 20 minutes.
Remove from the heat, and strain into a bottle, removing the lemon peels. Store at room temperature.
That’s it! And the possibilities are endless! You can:
1. Use it on pizza with ricotta cheese an rosemary (done and done).
2. Drizzle it on fresh slices of heirloom Jersey tomatoes with a little herbed salt:
3. Use it as a salad dressing, completely negating the need for vinegar.
4. Dip bread in it…like focaccia.
5. Hair pomade! John recommends this…his mane is now lemony-fresh.
So get to work.