Lemon Spice Oil Recipes

LEMON SPICE INFUSED OIL

Steps:

• Heat oven to 300 degrees F.
• With a mortar and pestle or a spice grinder, coarsely grind the lemon zest, cloves, bay leaf, cinnamon, allspice and peppercorns with the lemon juice to form a paste.
• In a 1-cup metal measure or very small metal bowl, stir together paste and oil. Set the measuring cup or bowl on a baking sheet and cook in lower third of oven for one hour.
• Cool on a rack for 30 minutes.
• Line a small strainer with several layers of cheesecloth and strain oil into a glass jar.
• Covered loosely and refrigerated at all times, flavored oil keeps for one month.

LEMON SPICE OIL

Steps:

• Preheat oven to 300°F.
• With a mortar and pestle or a spice grinder grind coarse zest, cloves, bay leaf, cinnamon, allspice, and peppercorns with lemon juice to form a paste.
• In a 1-cup measure or very small metal bowl stir together paste and oil. Set measuring cup or bowl on a baking sheet and cook in lower third of oven 1 hour. Cool on a rack 30 minutes.
• Line a small strainer with several layers of cheesecloth and strain oil into a glass jar.

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.