Lemon Herb-Infused Olive Oil

lemon herb olive oil

So, I feel like I kind of have writer’s block today, so I will divulge something to you that I WON’T admit to my husband.  He traveled home very early from a trip to Dallas for work and probably didn’t take a shower since he had a 6 a.m. flight and then we spent the entire day with my family for my mother “The Birthday Diva’s” celebration and now we are home piled three deep on the couch and there is a smell coming from one of us.  I did “breath check” with both of them and myself and that all checked out just fine, but in a super sleuth effort to find the culprit of the stench, I discovered that it’s ME!!!!!!!!!! I wore my booties without socks and my feet smell!!! I told him, because believe it or not he can’t smell bad smells (due to some freak nasal issue, which has worked to my advantage for many years), that HE is the one that kind of smells…..I own most things, but tonight due to my writer’s block, I will not be the proud owner of smelly feet….What is not smelly, well, maybe smelly, but not in a smelly feet kind of way is this tasty olive oil!!!

Lemon Herb-Infused Olive Oil

Ingredients

  • 1 lemon, cut into 4 wedges
  • 3 sprigs fresh rosemary
  • 4-5 sprigs fresh thyme
  • 2 cups good extra virgin olive oil

Instructions

  1. In a saucepan over low heat, simmer olive oil, lemon, rosemary and thyme for 2 hours. Strain out the solids into a glass airtight jar. Use for cooking oil or add black pepper and salt and use as a dipping oil.
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Comments

  1. This sounds delicious–and so easy!

  2. Help I don’t have fresh rosemary (I have everything else). What can I do. Leave out rosemary? Use dried rosemary? Substitute for another herb?

    Thank you

    Anne

    • Hi, Anne! Thanks for stopping by. I have used all kinds of combinations to infuse olive oil. A great one would basil and garlic or I have done lemon slices and thyme. You keep the same process but just sub different infusers. Let me know how it turns out!

      • Thanks busy now with lemon and thyme. Do I need to let it cool down before pouring into airtight jar?

      • Hi Anne! So sorry for the delay. I guess by now you are done, but I usually let me oil cool completely before putting in the jar. How did yours turn out?

  3. How long does this last? I’ve read other recipes for infused oils that say to use up within a few days to avoid the risk of botulism, but does the heating process in this recipe make it last longer? Thanks.

    • Hey, Emily! Thanks for stopping by! I think the difference with this recipe is that you remove all the particles from the oil before storing and since it is cooked over heat for such a long time that it should kill any bacteria. I have used my oil for as much as a month or more with no issues. However, do what you feel is safest for you. Hope this helped and thanks so much for checking out my blog!

Trackbacks

  1. […] potato with a soft inside.  For my “Mardi Gras Potatoes” , I used the delicious Lemon & Herb-Infused Olive Oil that I recently made.  It really gave the potatoes a nice flavor and the fresh herbs really added […]

  2. […] glass oil jars at Pier 1 or World Market and making these oils to have on hand.  I used the Lemon & Herb-Infused Olive Oil to saute the spinach and mushrooms and used the Rosemary & Garlic-Infused Olive Oil for the […]

  3. […] to go around for yesterday’s meal.  Never a meal without my herb-infused olive oil, the Lemon & Thyme-Infused Olive Oil was perfect for this dish.  This is so simple…..preheat, peel, toss, roast, eat!!!!! So […]

  4. […] for an easy flavor boost!  I used my Rosemary & Garlic-Infused Olive Oil, but I also think the Lemon & Thyme-Infused Olive Oil would be just as good on fresh fish!  Now that my grilled dinner was a success, I’m thinking […]

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