• Prep Time:
  • Cooking Time:
  • Serves: 4 Cups

Infused Oils - Spicy Lemon Oil

  • Recipe Submitted by on

Category: Fruit, Condiments

 Ingredients List

  • 2 lb Lemons (4 or 5)
  • 2 tb Coriander seeds
  • 1 tb Peppercorns, black
  • 6 Lemon Leaves, fresh
  • 3 Bay Leaves, fresh or dried
  • 4 c Oil, Olive Fruity


Cut each lemon into quarters. Put 1/3 of the cut lemons into a dry,
sterilized jar with a lid. Sprinkle with about 1/3 of the coriander
seeds and peppercorns, 2 lemon leaves and 1 bay leaf. Make 2 more
layers this way. Cover with the lid and allow to stand for 24 hours
in a cool place. The next day, pour th olive oil into the jar and
cover it again. Let stand for 3 days. At the end of 3 days, remove
and discard the lemons. Strain the oil through a sieve lined with
several layers of cheesecloth. Decant into a dry, sterilized bottle.
Seal with a cork and refrigerate. Will remain flavorful for up to 1
month. cook over medium heat until the garlic turns a golden color.
Turn off heat, cover and allow to cool. Take out the garlic and pour
the remainder of the mixture into a sterilized glass bottle. Tightly
cap the bottle and refrigerate or allow the mixture to steep in a
dark, cool place for at least a month.

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