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Nutrition Facts
Serving Size 1 (23g) Recipe makes 64 servings
Calories 121
Calories from Fat 121		(100%)
Amount Per Serving		%DV
	Total Fat 13.5g	20%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 9.9g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 0mg		0%
Potassium 14mg		0%
Total Carbohydrate 1.1g		0%
	Dietary Fiber 0.5g	1%
	Sugars 0.0g
Protein 0.1g		0%
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Jeff Smith's Lemon Olive Oil

Recipe #397826 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Zeldaz
Nov 4, 2009

From "The Frugal Gourmet Cooks Italian" (Wm. Morrow, 1993) Wonderful on salads, pasta, grilled fish and more. Simple to make. If you do not have a mortar and pestle a food processor will do the job, too.

SERVES 64 , 4 cups (change servings and units)

Ingredients

6 large lemons
4 cups extra virgin olive oil

Directions

1
Peel the lemons, using a potato peeler, making sure not to remove any of the white pith. This should yield about 1 cup of lemon peel. Save the peeled lemons for juice in other dishes.
2
Place the peel in a mortar along with 1/4 cup of the olive oil. With the pestle, pound and rub the peel and oil together for one minute.
3
Remove to a 2 quart glass jar or sealed plastic container and add the remaining 3 3/4 cups of olive oil. Allow to marinate four days at room temperature.
4
Strain the oil and discard the peel.