A No-Nonsense Lemon Oregano Infused Olive Oil

Recipe by PaulaG
READY IN: 15mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using a vegetable peeler or zester, cut the zest off the lemon in strips taking care not to cut into the white pith.
  • In a small saucepan, over low heat, warm the olive oil, with garlic and strips of lemon zest for 10 minutes.
  • Remove from heat stir in oregano and allow oil to steep for 2 to 3 hours or overnight. Strain the oil into a clean jar, discarding zest, garlic and oregano. Store as any olive oil.
  • To use, lightly brush over seasoned fish, grill as usual and when serving lightly drizzle additional oil over fish and top with a generous squeeze of fresh lemon juice.
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