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February 8, 2010

Infused Olive Oil

My friend came over today to show me how to make infused olive oil: sooo easy, and super-fancy for gift giving. Turns out, all you need is a candy thermometer to heat the oil and herbal infusion to 180 degrees. My friend had already made rosemary oil, and says she uses it to prepare fish and chicken. So today we tried lemon olive oil. We used one large (costco-sized) bottle of olive oil, with the zest of about ten lemons.

Tip: make sure the candy thermometer is submerged in the oil, withOUT touching the bottom of the pan, so you get an accurate reading of the liquid rather than the cooking pot.

Afterwards, cool and bottle into airtight jars (like my thrift store liquor bottle find which I first cleaned then sterilized by boiling), then store just as you would with unopened oil, in a dark cabinet at room temp. The sediment sank in the pot, so was a bit of a challenge to get into the bottle. The resulting product has a slight lemon-y tang that should increase with time. Can't wait to dip a great ciabatta roll into this!

1 comment:

  1. You are so clever to do this. I'll bet it will be very tasty!


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