Best A No Nonsense Lemon Oregano Infused Olive Oil Recipes

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A NO-NONSENSE LEMON OREGANO INFUSED OLIVE OIL



A No-Nonsense Lemon Oregano Infused Olive Oil image

This is truly a no nonsense way to serve fresh seafood. It is packed with the flavors of the Mediterranean. Excellent drizzled over grilled salmon, halibut or swordfish.

Provided by PaulaG

Categories     Sauces

Time 15m

Yield 1 cup

Number Of Ingredients 4

1 lemon
1 cup olive oil
1 garlic clove, slivered
1 -2 tablespoon fresh Greek oregano, minced

Steps:

  • 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.

LEMON OLIVE OIL



Lemon Olive Oil image

Make and share this Lemon Olive Oil recipe from Food.com.

Provided by Sharon123

Categories     Lemon

Time 5m

Yield 1 cup

Number Of Ingredients 2

1 cup grapeseed oil or 1 cup other vegetable oil
2 -3 tablespoons lemon zest, finely grated

Steps:

  • Place the oil and the zest in a glass jar. Let it stand at room temperature for at least 2 weeks, shaking occasionally.
  • Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, in refrigerator. Enjoy!
  • Yield: 1 cup.

Nutrition Facts : Calories 1915.1, Fat 216, SaturatedFat 29.8, Sodium 5, Carbohydrate 1.9, Fiber 1.3, Sugar 0.5, Protein 0.2

MEYER LEMON OLIVE OIL



Meyer Lemon Olive Oil image

A lovely lemon olive oil subtly infused with the delicate scent of Meyer lemons. Wonderful drizzled over salads or pasta, or for use in cooking. Use right away, or store tightly covered in the refrigerator for up to two weeks. You can also use Eureka lemons for this.

Provided by BecR2400

Categories     Lemon

Time 25m

Yield 1 cup lemon olive oil

Number Of Ingredients 2

1 cup olive oil
peel from 2 meyer lemon

Steps:

  • Warm the olive oil and the peel over very low heat for 20 minutes.
  • Allow to cool for half an hour.
  • Strain and pour into an antique stoppered bottle, or any bottle you may have.

Nutrition Facts : Calories 1909.4, Fat 216, SaturatedFat 29.8, Sodium 4.3

ORANGE (OR LEMON) INFUSED OLIVE OIL



Orange (Or Lemon) Infused Olive Oil image

Don't spend 20 dollars at the store for a bottle, this recipe is wonderful, ready in an hour. You can even make just small amounts as needed if you aren't going to use it often, tonight I plan to make just a 1/4 cup for Orange Shrimp. The cooking time is marinating time.

Provided by MarraMamba

Categories     Low Protein

Time 1h5m

Yield 1 cup

Number Of Ingredients 2

2 oranges (or 3 lemons)
1 cup olive oil

Steps:

  • Cut the peel from 2 oranges or 3 lemons. Place the peel in a food processor with one cup of oil. Pulse until well blended.
  • Let sit at room temperature for one hour, and then strain through a fine mesh strainer.

Nutrition Facts : Calories 2032.6, Fat 216.3, SaturatedFat 29.9, Sodium 4.3, Carbohydrate 30.8, Fiber 6.3, Sugar 24.5, Protein 2.5

ITALIAN HERB INFUSED OLIVE OIL



Italian Herb Infused Olive Oil image

Make and share this Italian Herb Infused Olive Oil recipe from Food.com.

Provided by Juenessa

Categories     < 15 Mins

Time 5m

Yield 1 12 oz. jar

Number Of Ingredients 5

6 leaves fresh basil
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh oregano
1 1/2 cups extra virgin olive oil

Steps:

  • Place basil, thyme, rosemary and oregano in a 12 ounce bottle.
  • Using a funnel, pour oil into bottle.
  • Cover tightly, and refrigerate unused portions.
  • Use within 2 to 3 days.

Nutrition Facts : Calories 2865, Fat 324, SaturatedFat 44.7, Sodium 6.6, Carbohydrate 0.1, Fiber 0.1, Protein 0.1

BETINGAN MAKDOUS (STUFFED AUBERGINE PICKLE IN OLIVE OIL)



Betingan Makdous (Stuffed Aubergine Pickle in Olive Oil) image

This is a popular and lovely Lebanese pickle served as a mezze. Perperation time does not include preserving time.

Provided by AaliyahsAaronsMum

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

8 small round baby aubergines
3 tablespoons walnuts, chopped
1 tablespoon chopped garlic
1 teaspoon dry red chili pepper flakes
salt & freshly ground black pepper
1 cup extra virgin olive oil

Steps:

  • Wipe clean the aubergines.
  • Poach aubergines in salted water for about 15 minutes until soft and then set aside to cool.
  • Once cool, squeeze very gently to get rid of the water.
  • To make the stuffing, mix the chopped walnuts, chopped garlic and dry chilli flakes together and season with salt and pepper.
  • Cut a slit lengthwise down the middle of each aubergine but not right through, leaving the ends so as to form a pocket.
  • Stuff with the walnut mixture.
  • Pack the aubergines stem ends up in a completely sterile glass jar with a firm seal and cover with olive oil from time to time as you pack in the layers of aubergines.
  • Make sure the aubergines are submerged in oil.
  • Keep refrigerated until rich flavour develops, for about a week before serving.
  • This will keep for a month in a refrigerator.

Nutrition Facts : Calories 737.7, Fat 59.4, SaturatedFat 8.1, Sodium 26.4, Carbohydrate 54, Fiber 31.8, Sugar 21.7, Protein 10.3

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The No Nonsense Lemon Oregano Infused Olive Oil Recipe

When it comes to cooking, we often look for convenience and want to create dishes that not only taste good, but are also easy to prepare. This is where the no nonsense lemon oregano infused olive oil recipe comes in. This recipe serves as a simple and delicious way to add flavor to your dishes without having to spend a lot of time preparing it. It involves infusing olive oil with lemon and oregano, two ingredients that work well together to create a beautiful combination of flavors.
Why Olive Oil?
Olive oil is known for its health benefits, but it’s also a popular choice for cooking, as it can add depth and complexity of flavors to your dishes. It’s also an excellent choice for infusing flavors and aromas because it’s a neutral carrier oil that can take on the flavor of whatever you put in it.
Lemon and Oregano
When it comes to pairing flavors, lemon and oregano is a classic combination. They complement each other perfectly, with the citrusy notes of lemon and the earthy, fresh flavor of oregano. The no nonsense lemon oregano infused olive oil recipe takes advantage of this perfect pairing by combining fresh lemon zest and dried oregano with olive oil.
The Method
To make this recipe, you’ll need extra-virgin olive oil, fresh lemon zest, and dried oregano. Begin by heating the olive oil in a small saucepan over low heat, just until it’s warm to the touch. Remove the pan from the heat and add the lemon zest and dried oregano to the warm oil. Stir the mixture gently to combine the ingredients, and then let it sit at room temperature for at least an hour. The longer you let the oil infuse, the stronger the flavors will be. Some people prefer to let it infuse for several hours or even overnight to ensure that the flavors are fully developed.
Uses for Lemon Oregano Infused Olive Oil
Once you’ve infused your olive oil with lemon and oregano, there are endless ways to use it in your cooking. Here are a few ideas to get you started: - Drizzle it over roasted vegetables like asparagus, carrots, or potatoes. - Use it to dress a simple salad of greens, cucumber, and tomato. - Brush it on grilled chicken or fish before cooking. - Use it as a dipping oil for crusty bread. - Toss it with pasta and sautéed veggies for a quick and easy meal. Lemon oregano infused olive oil is also a great addition to marinades, sauces, and dressings. It adds a burst of flavor without the need for additional seasoning, making it a no-nonsense way to add depth to your dishes.
Conclusion
The no-nonsense lemon oregano infused olive oil recipe is a simple and tasty addition to your cooking repertoire. It’s an easy way to add flavor to your dishes and can be used in countless ways to enhance the flavor of your meals. The combination of lemon and oregano is a classic one, and when paired with the neutral flavor of olive oil, it creates a delicious infusion that can be used in a variety of dishes. So, next time you want to add some flavor to your cooking without having to spend a lot of time preparing it, try making this no-nonsense lemon oregano infused olive oil recipe. Your taste buds will thank you.
Lemon oregano infused olive oil is a versatile ingredient that works well as a marinade or dressing for salads, pastas, vegetables, and meats. It adds refreshing and zesty flavor to your dishes, making them more interesting and flavorful. Making your own lemon oregano infused olive oil may seem daunting at first, but once you learn the basics, it’s actually quite easy and fun. Here are some valuable tips to help you make a no-nonsense lemon oregano infused olive oil recipe that you can use to elevate your meals.

Tip #1: Choose High-Quality Ingredients

The first step in making a delicious lemon oregano infused olive oil recipe is to choose high-quality ingredients. Choose extra virgin olive oil (EVOO) that is fresh, fruity, and has a mild to medium intensity. Avoid using refined or light olive oil as they lack flavor and nutritional value. Also, make sure to choose fresh and organic lemons and oregano for maximum flavor and health benefits. Ideally, you should use freshly picked herbs from your garden or a local farmer’s market.

Tip #2: Sanitize Your Equipment

To prevent contamination and spoilage, it’s important to sanitize your equipment before making your lemon oregano infused olive oil recipe. This includes your jars, bottles, funnels, spoons, and cutting boards. You can sanitize them by washing them with hot soapy water and rinsing them thoroughly or by boiling them in water for 5-10 minutes. Make sure to dry them completely before using them.

Tip #3: Blanch the Lemon Zest

Adding lemon zest to your lemon oregano infused olive oil recipe adds a bright and citrusy flavor to it. However, lemon zest can also be bitter and overpowering if not prepared properly. To neutralize the bitterness and enhance the lemon flavor, it’s recommended to blanch the lemon zest before using it. To do this, boil the lemon zest in water for 1-2 minutes and then transfer it to a bowl of ice water. This process helps to soften the lemon zest and remove any unwanted bitterness.

Tip #4: Toast the Oregano

Toasting the oregano before infusing it in the olive oil can help to release its oils and enhance its flavor. To do this, preheat your oven to 350°F and spread the oregano leaves on a baking sheet. Toast them in the oven for 5-10 minutes or until they are fragrant and slightly browned. Make sure to watch them carefully as they can burn easily. Alternatively, you can toast the oregano on a dry skillet over medium heat for 1-2 minutes, stirring occasionally.

Tip #5: Combine the Ingredients and Let Them Infuse

Now that you have prepared all the ingredients, it’s time to combine them and let them infuse. Start by placing the blanched lemon zest, toasted oregano, and a pinch of salt in a clean and dry jar or bottle. Then, pour the EVOO over the herbs using a funnel, making sure to cover them completely. Use a clean spoon to stir the mixture gently and release any air bubbles. Seal the jar or bottle tightly and let it sit in a cool and dark place for at least 24 hours or up to a week, depending on your taste preference. The longer you infuse it, the stronger the flavor will be.

Tip #6: Store the Infused Olive Oil Properly

To preserve the flavor and quality of your lemon oregano infused olive oil recipe, it’s important to store it properly. Keep it in a cool and dark place away from direct sunlight, heat, and moisture. Make sure to use a dark-colored bottle or jar to protect it from light exposure. Also, avoid using metal containers as they can react with the oil and cause off-flavors. If stored properly, your infused olive oil can last for up to 6 months.
Conclusion
Making your own lemon oregano infused olive oil recipe is a simple and rewarding process. With these valuable tips, you can create a delicious and versatile ingredient that adds flavor and nutrition to any dish. Remember to choose high-quality ingredients, sanitize your equipment, blanch the lemon zest, toast the oregano, combine the ingredients, let them infuse, and store the infused olive oil properly. With these tips, your lemon oregano infused olive oil recipe will be a no-nonsense success.

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