Recipe-182-Ginger Lemon Infused Olive Oil
Olive oil, fresh ginger and lemons. The best combo of the season. Say goodbye to store-bought infused olive oils and make your own with a simple heat and soak method. This version pairs beautifully with vegetables, green salads, legumes or cold pasta as well as chilies and curries. TIP: You can keep the lemon zest and ginger after the infusion, chop them finely and add them to cakes, biscuits or homemade breads!
Scrub the lemon thoroughly.
- With a vegetable peeler or sharp knife get long strips of lemon zest, making sure to remove any white pith.
- Slice the ginger.
Place the olive oil, lemon and ginger in a small saucepan and warm it over very low heat. Keep it warm for 10 minutes, then allow to cool, with the lemon and ginger steeping.
- Strain and pour into a jar. Store in a cool place for up to a month.