Lemonoliveoil Recipes

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-INFUSED OLIVE OIL

Steps:

• Store the oil in the refrigerator. Use in your favorite recipes and enjoy.

LEMON OLIVE OIL RECIPE BY TASTY

Steps:

• Peel the lemons with a peeler, making sure to avoid the white pith, which would make the oil bitter.
• Add the peels to a medium pot filled with the olive oil and stir.
• Let simmer over very low heat for 15-20 minutes.
• Strain out the peels.
• Transfer the infused oil to a bottle or other resealable container.
• The oil will keep in the fridge for a few weeks. If you see any signs of spoilage, discard it.
• Enjoy!

LEMON AND OLIVE OIL DRESSING

Steps:

• With a mortar & pestle, make a paste of the salt and minced garlic.
• Mix together lemon juice and olive oil. Add the salt and garlic mixture to the lemon juice and olive oil in a tightly closed container.
• Shake well. Sprinkle optional grated Parmesan or lemon zest on top of salad before tossing.

LEMON OLIVE OIL CAKE

Steps:

• Preheat oven to 325F, add a circle of parchment paper to the base of a 9-inch springform pan, and spray the parchment paper and the sides of the pan very well with cooking spray; set aside. Do not make this cake in a regular 9-inch cake pan. Most are only about 1 1/2 to 2 inches deep and this cake rises to about 2 1/2 to 3 inches on the sides and nearly 4 inches in the center. It will overflow in a regular 9-inch pan.
• To a large bowl, add the olive oil, eggs, and whisk well to emulsify and incorporate.
• Add the milk, lemon zest, lemon juice (I was able to get sufficient zest and juice from one very large ripe lemon), Limoncello, lemon extract, and whisk to incorporate.
• Add the sugar and whisk to incorporate.
• Add the flour, salt, baking powder, baking soda, and whisk until just incorporated; don't overmix. The batter in on the thin side; this is normal.
• Turn batter out into prepared pan, place pan on a baking sheet as insurance against a leaky springform pan, and bake for about 68 to 75 minutes. Start checking after 60 minutes since all ovens vary. Cake will be golden browned and domed in the center when done, and a toothpick inserted in the center will come out clean or with a few moist crumbs.
• Allow cake to cool in the springform pan for about 1 hour before releasing it and allowing the cake to finish cooling on a wire rack.
• Dust with confectioners' sugar prior to serving. Cake will keep airtight at room temp for 1 week and although I haven't tried it, I think this cake would freeze very well for up to 3 months.

LEMON AND OLIVE OIL DRESSING

Steps:

• In the jar, combine the salt and lemon juice. Cover with the lid and shake to blend. Add the oil and shake once more. Taste for seasoning. The dressing can be used immediately. (Store the dressing in the refrigerator for up to 3 days. Shake to blend again before using.)