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Chile-Lemon Olive Oil
Preparation info
- Makes
1
one pint bottle - Difficulty
Easy
Appears in
By Lisa Atwood, Rebecca Courchesne and Rick Field
Published 2012
Combine good-quality extra-virgin olive oil with fresh herbs, spices, and citrus of your choice to create a delicious infusion. Toss flavored olive oils with a green salad, drizzle on tomatoes or grilled vegetables, or use as a dipping sauce for crusty bread.
Ingredients
2 cups 16 fl oz 500 ml 2
Method
Have ready a hot, sterilized bottle.
Pour the olive oil into a small nonreactive saucepan. Working directly over the pan, grate the zest from the lemons, letting it fall into the oil. Add the chiles and bay leaf. Clip a candy thermometer onto the side of the pan. Heat the oil over medium-low heat until the thermometer registers 200°F (95°C).