in Recipes

Olive oil with lemon

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Ingredients for 1 servings:

  • 250 ml extra virgin olive oil
  • 1 organic lemon(s)
  • ½ sprig(s) rosemary, fresh (optional)

Instructions

Working time approx. 2 minutes; Rest period approx. 7 days; Total time approx. 7 days 2 minutes

great for salads and easy to make yourself

First, prepare a clean, possibly boiled, dry glass bottle with a wide neck. Wash the organic lemon thoroughly in warm water and dry it. Cut it into at least eighths and add it to the bottle. If you like, you can also add half or a small sprig of rosemary. Only then fill it with a good, extra virgin olive oil. Store in a dark, cool place and let it stand for about 7-14 days. Then strain if necessary. The lemon can also be left in the bottle, although the lemon flavor will then be even more intense. It’s a great oil for salads and inexpensive to make. You don’t have to buy expensive, ready-made lemon olive oil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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