The Kitchen · Infused Oils
Lemon Herb Finishing Oil
From The Kitchen · Infused Oils
Bright, fresh, and perfect for finishing dishes.
Ingredients
- 2 cups extra virgin olive oil
- Zest of 2 lemons
- 1 handful fresh basil
- 2 sprigs thyme
- 1 teaspoon whole black 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: Fish, shrimp, salads, asparagus, grain bowls