Ingredients for Limoncello Oil
- Extra Virgin Olive Oil
- Lemons, Juice And Zest Of
- Fresh Marjoram
- 1/4 cup limoncello
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How to Make Limoncello Oil
- Tie a sprig of fresh marjoram tightly at the stem end with kitchen twine. Set aside.
- In a small saucepan, combine 1 cup extra virgin olive oil, 1/4 cup fresh lemon juice, and the zest of 1 lemon. Heat over medium heat until almost boiling.
- Remove from heat and immediately pour the oil mixture into a heat-safe bowl.
- Add the tied marjoram sprig and 1/4 cup limoncello to the bowl. Cover and let steep for 1 hour, allowing the flavors to infuse.
- Strain the oil mixture through a fine-mesh sieve or cheesecloth into a clean jar or bottle, discarding the marjoram. (For gifting: Add a fresh marjoram sprig to each jar before adding the infused oil.)
- Seal tightly and store in a cool, dark place. Use immediately or save for later.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1g
Fat
17g
Carbs
0g
