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Lemon Olive Oil

by Gwenaelle Le Cochennec featured in 6 Surprising Ways To Use Veggie and Fruit Peels

Ingredients

for 32 servings

  • 4 lemons, thoroughly washed
  • 2 cups
    olive oil (480 mL)
    Calories 121
    Fat 13g
    Carbs 1g
    Fiber 0g
    Sugar 0g
    Protein 0g

Estimated values based on one serving size.

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Preparation

  1. Peel the lemons with a peeler, making sure to avoid the white pith, which would make the oil bitter.
  2. Add the peels to a medium pot filled with the olive oil and stir.
  3. Let simmer over very low heat for 15-20 minutes.
  4. Strain out the peels.
  5. Transfer the infused oil to a bottle or other resealable container.
  6. The oil will keep in the fridge for a few weeks. If you see any signs of spoilage, discard it.
  7. Enjoy!
 

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