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Homemade garlic and lemon infused oil
This delightfully flavoured oil is perfect for roasting a chicken, adding to roast veggies, in salad dressings, for making pesto and so much more
Ingredients
- 500 ml olive oil
- 10 garlic cloves
- 2 lemons
Instructions
- Roughly remove skins from the garlic and put in small pan with the oil and heat till just a few bubbles appear round the edges. Simmer for 20 minutes then remove from heat and let the garlic sit in the oil for 1 hour.
- Strain the garlic out of the oil and pour it into a sterilised jar.
- peel the zest from the lemons and add this to the oil
- Set the oil aside in a closed jar for 1 week then strain out the lemon and your oil is ready to use.
Notes
calories given are for the full 500ml of infused oil.
Your garlic and lemon oil will keep for up to 6 weeks.
Use this infused oil in all sorts of ways from roasting to homemade pesto or focaccia too.
Nutrition
Calories: 4527kcalCarbohydrates: 30gProtein: 4gFat: 501gSaturated Fat: 69gSodium: 19mgPotassium: 423mgFiber: 7gSugar: 6gVitamin A: 50IUVitamin C: 124mgCalcium: 115mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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