Susan Loomis’s Lemon Olive Oil

Name: Susan Loomis’s Lemon Olive Oil
Total time: 15 min
Yield: 2 cups
Ingredients: Minced zest of 2 organic lemons; 2 cups extra virgin olive oil

By Martha Rose Shulman

Total Time: 15 minutes, plus 48 hours' steeping
Rating: 4(24)
Comments: Read comments

I was introduced to this fragrant oil by my friend and fellow cookbook author Susan Hermann Loomis, who runs a cooking school called On Rue Tatin in her wonderful home in Normandy. I went to visit her one summer evening, and she served roasted peppers doused with this oil and garnished with fresh thyme leaves as part of a first course. The lemon oil goes beautifully with vegetables or fish, and is lovely on a salad or drizzled over bread.

Featured in: Recipes for Health: Gifts to Savor, Bite by Bite

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Ingredients

Yield:2 cups

Minced zest of 2 organic lemons
2cups extra virgin olive oil

Ingredient Substitution Guide

Preparation

Step 1
Place the zest and oil in a medium saucepan and heat slowly over low heat until all of the lemon zest begins to sizzle. If you insert a thermometer, the temperature should not go above 220 degrees Fahrenheit. Turn off the heat and wait for the oil to stop sizzling, then cover and allow to steep for 48 hours.
Step 2
Strain the oil into clean glass bottles. Keep for one month at room temperature or for several months in the refrigerator. Allow to come to room temperature before using.