Lemon Oil Recipes

HOW TO MAKE LEMON OIL

Steps:

• Wash the lemons thoroughly under running water and leave them for 2 hours to dry completely.
• Peel the skin of the lemons and keep the fruit pulp separate. You may keep the pulp to make lemon juice, lemon tart, or any other lemon recipe later. Make sure that the peel you've removed does not contain fruit pulp or the bitter white pith attached to it. Lemon oil can only be prepared with the lemon peel.
• Grate the lemon peel in a bowl or any other container. This will provide a better surface area. You may skip this step if you feel you have peeled it fine enough.
• Put the peel into a glass jar container, having an air-tight lid. To avoid any chemical reactions, the glass jar is the most preferred.
• Put the extra virgin olive oil in the jar, stir well, and close the lid.
• Place the jar in a dry place for 1-2 weeks. Keep shaking the jar at least once every day.
• Strain the oil into another glass jar using a strainer.
• Store it in a dark place away from sunlight.
• Wash the lemons and pat them dry using a paper towel. Leave it for another half an hour to dry completely.
• Peel each lemon, make sure not to remove the bitter white pith along with the zest.
• Put the lemon in a small pot and pour the coconut oil over it.
• Heat the oil and bring it to simmer for 5 mins, then allow it to cool.
• Strain the oil into an airtight glass jar and store it in a dark room or the refrigerator.

LEMON OIL

Steps:

• Combine oil and lemon slices in heavy medium saucepan. Simmer over low heat until lemon slices are translucent, about 5 minutes. Let cool uncovered 30 minutes. Strain lemon oil into bowl. Discard remaining lemon slices. Use lemon oil in your favorite vinaigrettes, marinades, or anywhere you might use basic oil.
• Combine oil and lemon slices in heavy medium saucepan. Simmer over low heat until lemon slices are translucent, about 5 minutes. Let cool uncovered 30 minutes. Strain lemon oil into bowl. Discard remaining lemon slices. Use lemon oil in your favorite vinaigrettes, marinades, or anywhere you might use basic oil.

LEMON OLIVE OIL

Steps:

• Place the oil and the zest in a glass jar. Let it stand at room temperature for at least 2 weeks, shaking occasionally.
• Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, in refrigerator. Enjoy!
• Yield: 1 cup.

LEMON OIL

Steps:

• Combine oil and lemon zest in a small saucepan. Set over low heat, and cook very gently to infuse oil with lemon, about 10 minutes. Remove from heat; let cool.

LADOLEMONO - LEMON OIL SAUCE FOR FISH OR CHICKEN

Steps:

• In a small jar with a tight-fitting lid, combine the olive oil, lemon juice, oregano, salt and pepper. Seal, and shake until well blended. Use to brush onto chicken or fish when cooking, and set aside some for serving with the meal. Shake or stir before using, as the oil will separate.

LEMON OLIVE OIL CAKE

Steps:

• Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.

PASTA WITH LEMON OLIVE OIL

Steps:

• Combine the lemon zest, lemon juice, Extra Virgin Olive Oil, garlic cloves, Kalamata olives and cherry tomatoes.
• Cook pasta and reserve 1/4 cup (60mL) pasta water.
• Drain and toss pasta with olive oil mixture and reserved pasta water.
• Toss with basil and Parmesan cheese, season with salt and pepper.
• Garnish with extra Parmesan cheese if desired.