The Kitchen · Infused Oils
Citrus Olive Oil
From The Kitchen · Infused Oils
An infused olive oil to keep on hand.
Ingredients
- 2 cups extra virgin olive oil
- Zest of 1 orange
- Zest of 1 lemon
- Fresh thyme
- Pink peppercorns
How to make it
Warm the oil gently until just fragrant, never let it simmer, then tuck in the aromatics and pour into a clean, dry bottle. Steep somewhere cool and dark for a week or two, then strain. Keep infused oils in the fridge and use within a week, fresh garlic and herbs in oil can harbor bacteria at room temperature. For longer keeping, use dried herbs.
Best with: Burrata, arugula, salmon, grilled chicken