take my word for it wednesday.. this homemade lemon infused olive oil is amazing!!

 

ever since i made this easy garlic confit which resulted in the most amazing garlic oil i have been obsessed with making infused oils.. i am finally putting to good use my bottle collection.. :) i made a spicy herby oil  and this amazing lemon oil.. about 18 years ago wesson came out with flavored oils.. you could get lemon or spicy.. they were probably before their time because they didn't last long.. but i would buy the lemon one and "fry" my catfish in it.. it was so good.. when they stopped making it i would fry the catfish in oil, the juice of a lemon and 2 tblsp. of butter and it came out so amazing... but i don't fry anymore and hadn't thought about lemon oil until i was making these oven roasted artichokes and i thought ohh i bet lemon infused olive oil would be good on them {yeah i have little talks with myself and my sis in law carey was present for one of them she said the funny part is when i answer myself he he}.. let me tell you it makes the artichokes amazing.. the lemon flavor isn't over whelming or over powering.. it's very subtle... i pan seared salmon with it the other day and oohhhmmmmyyyyygoooodnplenty was it good.. i can't express to you enough how wonderful this stuff is.. make it.. like now.. stop reading this silly blog and go make it.. then make the artichokes.. and salmon.. or drizzle it over asparagus or brussel sprouts.. or any kind of veggies.. oh jinkies the possibilities are endless and i am getting a tad bit worked up about it.. breath.. breath.. ok wow who'da thunk lemon could get someone so excited.. !! take my word for it you will love it and use it often!!

lemon infused olive oil

prep time: 10 minutes
cooking time: 10 minutes
servings: 2 cups

ingredients:

2 cups extra virgin olive oil
3-4 lemons
1/2 tsp. kosher salt

directions:

in a small saucepan heat olive oil over medium heat to a gentle boil, in the meantime cut large strips of zest from each lemon with a vegetable peeler.. add to olive oil and reduce heat to a simmer for 10 minutes {it won't take long for it to boil and you don't want it to boil for more than about 20 seconds} after 10 minutes add salt and stir and remove pan from the stove and allow to cool to room temperature once cooled add to an air tight container/bottle.. {i used tongs and removed the lemon zest and gently added it to the bottle..}

enjoy and get cook'n!!