Lemon-infused oil
16/8/2010
Ingredients
| 3 | Lemons |
| 250 ml | Extra virgin olive oil |
| 250 ml | Sunflower oil |
Directions
- I place two to three whole, unwaxed (or well-wiped) lemons in a 500ml jar, pour on enough oil to cover them, seal with a lid and put somewhere dark.
- After a month the flavour is gorgeous.
- Try using 50 per cent extra virgin and 50 per cent sunflower oil.
- Occasionally the lemon causes bubbles in the jar, so just open the lid and let out any air as necessary. You can discard the lemon then or use for Moroccan salted lemons.
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