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Epicurious

Lemon Olive Oil

You can buy lemon-flavored olive oil, but to ensure freshness, why not make your own? Like making vinaigrette, it’s so easy.

Recipe information

  • Yield

    makes about 1 cup

Ingredients

Preparation

  1. Combine 1 cup fruity green extra-virgin olive oil and the zest and juice of 1 lemon in a glass jar, screw on the lid, and shake to combine. Refrigerate until ready to use, or for up to 2 weeks.

Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved. Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.
TagsCondimentSouthernAmericanLemonCitrusFruitVeganNut FreeGluten FreeMake AheadNo-CookCookbooks
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