Ingredients for A No Nonsense Lemon Oregano Infused Olive Oil
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How to Make A No Nonsense Lemon Oregano Infused Olive Oil
- Using a vegetable peeler or zester, remove the zest from 1 large lemon in thin strips, avoiding the white pith.
- In a small saucepan, gently warm 1 cup (240ml) of extra virgin olive oil over low heat. Add 2 cloves of minced garlic and the lemon zest strips. Cook for 10 minutes, stirring occasionally.
- Remove from heat and stir in 2 teaspoons of dried oregano. Allow the oil to steep for at least 2 hours, or preferably overnight, for maximum flavor infusion.
- Strain the oil through a fine-mesh sieve or cheesecloth into a clean jar, discarding the zest, garlic, and oregano.
- Store the infused olive oil in a cool, dark place, like any other olive oil.
- To use: Lightly brush the seasoned fish with the infused oil before grilling. After grilling, drizzle additional oil over the fish and finish with a generous squeeze of fresh lemon juice.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
149g
Carbs
2g
