I love flavoured oils and vinegars. To me they are a larder basic that save me hours of time and make cooking so much simpler, especially in the winter months.
This lemon and garlic oil is wonderful as a salad dressing and also as a base oil for cooking.
It’s tangy and punchy and bright and golden.
It is also very, very easy to make your own garlic and lemon oil, here’s how;
I used a 1 pint kilner jar to make this oil and used 10 cloves of garlic. Don’t bother to peel the garlic properly or cut it neatly, just tear off the papery skin and bash with the side of a knife, then toss all 10 cloves into the jar.
Now pare the peel off a lemon but not the bitter white pith just the zesty lemon yellow peel.
Add this to the jar.
Now fill with olive oil. Doesn’t have to be fancy extra virgin or anything, just a basic olive oil. Seal the jar and give it a good shake. Set aside in a cupboard for 2 weeks and give it a good shake every now and then.
Strain off the solids and decant into a nice bottle.