Garlic and Lemon Infused Olive Oil
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Liven up you vegetables and salads with this amazing Garlic and Lemon Infused Olive Oil! It is super easy to make and works perfectly when you don’t want a thick, heavy dressing. It uses five simple ingredients and fits is Whole30, Paleo and Keto compliant. It’s kind of like a miracle oil in a jar….
Did I just over sell how wonderful this infused oil is? Nah, I didn’t think so! 😉
How to make Garlic and Lemon Infused Olive Oil:
Add the olive oil and garlic cloves to a medium sauce pan and bring to a boil…..
Reduce the heat to LOW and simmer for 10 minutes…..
Remove from heat and add the lemon peel, salt and red pepper flakes…..
Set aside to cool completely and allow the flavors to develop…..
Image is for dramatic effect!
When the oil drops to room temperature (72 degrees), strain into a clean, dry, glass jar or container…..
It is perfect drizzled over a Whole 30 Breakfast Salad {recipe coming soon}…..
Why did you strain the infused oil?
Apparently raw garlic stored in oil is dangerous. Something about the enzymes in the garlic breaking down and causing botulism, which I would like to avoid!
Technically the garlic is cooked in the oil so it should be safe, but leaving the garlic and lemon peels in the oil would still start to break down so I figured it was safer to just remove them.
Ina Garten stores her oil in the refrigerator with the garlic and lemon peel inside, so it’s really up to you.
I have read use within 7 days, and also that it is good for up to one month in the refrigerator. The internet is a crazy and confusing place!
If at any time the oil changes color, smell or taste…discard immediately!!
How do I create those lemon peel strips?
It is really simple, you just need to pull a vegetable peeler down the lemon from top to bottom to create long, wide strips…..
What kind of olive oil did you use to create the infused oil?
I chose Bertolli Extra Light Tasting Olive Oil because I wanted a very light oil to use as a dressing. Most people use extra virgin olive oil, it will just have a heavier taste and feel.
This Garlic and Lemon Infused Olive Oil would be delicious drizzled on:
- Broiled Lobster Tails
- Baked Potato Wedges
- Simple Cauliflower Mash
- Grilled Summer Squash Pizza
- Sweet Potato Hash
Enjoy!!
Garlic and Lemon Infused Olive Oil
Ingredients
- 2 cups olive oil
- 12 cloves garlic (peeled)
- 2 lemons (peeled into large strips)
- ⅛ teaspoon red pepper flakes
- ½ teaspoon sea salt
Instructions
- Add the olive oil and garlic cloves to a medium sauce pan and bring to a boil.
- Reduce the heat to LOW and simmer for 10 minutes.
- Remove from heat and add the lemon peel, salt and red pepper flakes.
- Set aside to cool completely and allow the flavors to develop.
- When the oil drops to room temperature (72 degrees), strain into a clean, dry, glass jar or container.
- Store in the refrigerator for up to one month.
Notes
- If you are still concerned about safety, make a smaller batch and store for one week in the refrigerator.
- This recipe makes 2 cups of oil. Serving size is calculated as 2 Tablespoons per serving, equaling 16 servings.
