Chili-Lemon Olive Oil
Enhance your culinary creations with this aromatic infused olive oil recipe. Balancing the zesty essence of lemon with a hint of spice, this versatile oil is perfect for drizzling over salads, dipping with fresh bread, or adding depth to your favorite dishes. Embrace the art of infusing flavors and elevate your kitchen creations with this simple yet flavorful recipe.
— Constant Cookbook
Ingredients
- 2 cups extra-virgin olive oil
- 2 large lemons
- 3 or 4 dried whole chilies
- 1 bay leaf
Instructions
- Have ready a hot, sterilized bottle.
- Pour the olive oil into a small nonreactive saucepan. Working directly over the pan, grate the zest from the lemons, letting it fall into the oil. Add the chilies and bay leaf. Clip a candy thermometer onto the side of the pan. Heat the oil over medium-low heat until the thermometer registers 200ºF, then cook at 200º to 225ºF for 10 minutes. Let cool slightly.
- Using a funnel, pour the oil into the bottle. Cover tightly and store at room temperature for up to 2 months. Makes 1 pint.
- <b>Note:</b> To make orange-rosemary oil, substitute the zest from 1 orange for the lemon zest and 3 fresh rosemary sprigs, rinsed and patted dry, for the chilies.
- Adapted from <i>The Art of Preserving,</i> by Lisa Atwood, Rebecca Courchesne &amp; Rick Field (Weldon Owen, 2010).
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