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How to Make Orange Or Lemon Infused Olive Oil
- Zest the peel from 2 oranges or 3 lemons (avoiding the bitter white pith).
- Combine 1 cup of high-quality olive oil and the orange/lemon zest in a food processor.
- Pulse until the zest is finely minced and evenly distributed throughout the oil. Avoid over-processing.
- Transfer the mixture to an airtight container. Let it infuse at room temperature for at least one hour (or up to 24 hours for a more intense flavor).
- Strain the infused oil through a fine-mesh sieve or cheesecloth-lined strainer into a clean container. Discard the zest.
- Store the infused olive oil in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
98g
Fat
149g
Carbs
10g