The aroma of a scented oil to finish off a salad or soup is enticing. After eyeing some fragrant flavoured oils on some online stores, I decided it wouldn’t be so difficult to make some myself. The process is quite simple and yet, the resulting oil is such a great add on to finish a dish.
This oil is best made in small batches to retain its freshness and aroma. Citrus is my favourite flavour / scent profile and I have made another batch with Orange peel.
Lemon Infused Olive Oil (Makes 1/2 cup)
Extra Virgin Olive Oil 1/2 cup
Fresh Lemons 2-3
Wash and pat dry the lemons, with a peeler, peel off the skin of the lemons in thin strips like ribbons. Make sure you do not scrape too much of the white part, as it renders the oil bitter and useless.
In a saucepan, gently heat the olive oil till warm (do not bring to a boil) drop the strips of lemon rind into this and heat for 4-5 minutes at the same temperature, ensuring the oil does not come to a boil.
Take off the heat and cover the saucepan and leave to cool completely.
Transfer the oil and rinds to a sterilised, clean glass bottle and cap it shut.
Use as required to garnish soups, make salad dressings or simply add to pasta/ salads.