• Prep Time:
  • Cooking Time:
  • Serves: 1 Cup

Olive Oil with Lemon and Bay Leaf

  • Recipe Submitted by on

Category: Holiday

 Ingredients List

  • 1 lg Fresh lemon
  • 1 c Extra-virgin olive oil
  • 1 Bay leaf, preferably Calif
  • 1/4 ts Whole peppercorns
  • Flavored oils have may uses. Include a gift suggesting brushing this on
  • toasted Italian bread, mixing it with pasta and grated pecorino romano
  • cheese, or tossing it with a salad. Use the highly aromatic California bay
  • leaves in this recipe if you can.
  • Scrub the lemon with an abrasive sponge to remove all surface impurities.
  • Rinse thoroughly and dry well.
  • Pour the olive oil into a small heavy saucepan. Using a zester and working
  • directly over the pan, remove the zest from the lemon, letting it fall into
  • the oil. Add the bay leaf and peppercorns. Clip a candy thermometer onto
  • the side of the pan. Heat the oil over medium-low heat until the
  • thermometer registers 200 degrees. Cook at 200-225 degrees for 10 minutes.
  • Remove from the heat and let cool slightly.
  • Sterilize a bottle according to the directions on page 10. Transfer the oil
  • mixture to the hot, sterilized bottle. Cover and store at room temperatue
  • for up to 2 months.
  • Source: Williams-Sonoma Kitchen Library: Gifts From The Kitchen
  • Posted to TNT - Prodigy's Recipe Exchange Newsletter by
  • mpzs92c_vifriend@juno.com (Vi Friend) on Aug 04, 1997


Recipe via Meal-Master (tm) v8.05

Title: Olive Oil-Lemon Marinade
Categories: Sauces, Grill
Yield: 1 Cup

2/3 c Olive oil
1 Lemon juiced
1 ts Lemon thyme
Pepper, to taste

Combine all the ingredients in a small container. When brushing on
the vegetables as they grill, swirl the mixture around with a brush
to ensure that the oil & lemon remain well mixed.

Use to baste grilling vegetables as they grill. Works especially well
with broccoli or carrots.

Nava Atlas, "Vegetarian Celebrations"

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