Ingredients for Lemon Spice Infused Oil
- 1 tablespoon lemon zest
- 1 teaspoon ground cloves
- 1 bay leaf
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon black peppercorns
- 1 tablespoon fresh lemon juice
- Not used in recipe
- 1 cup olive oil
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How to Make Lemon Spice Infused Oil
- Preheat your oven to 300°F (150°C).
- In a mortar and pestle (or using a spice grinder), coarsely grind together: 1 tablespoon lemon zest, 1 teaspoon ground cloves, 1 bay leaf, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon black peppercorns, and 1 tablespoon fresh lemon juice. Grind until a fragrant paste forms.
- In a 1-cup metal measuring cup or small metal bowl, thoroughly combine the spice paste with 1 cup of your favorite high-quality olive oil.
- Place the measuring cup/bowl on a baking sheet. Bake in the lower third of the preheated oven for one hour.
- Remove from oven and let cool completely on a wire rack for at least 30 minutes.
- Line a fine-mesh strainer with several layers of cheesecloth. Carefully strain the infused oil into a clean glass jar.
- Seal the jar loosely and refrigerate. Your Lemon Spice Infused Oil will keep for up to one month.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
182g
Carbs
2g