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Recipe

Lemon Oil

Yield: Yields 1 cup.

 Drizzle this zesty oil on grilled swordfish, halibut, shrimp, asparagus, or zucchini. Or use it in a viniagrette for an arugula and fresh goat cheese salad. Combined with some chopped fresh thyme or rosemary, it also makes a terrific marinade for chicken cutlets.

Ingredients

  • 1 cup top-quality extra-virgin olive oil
  • Grated zest of 2 lemons (wash the lemons first and use a rasp-style grater for fine, feathery zest with no bitter pith)

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 126
  • Fat Calories (kcal): 126
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0

Preparation

  • Combine the olive oil with the zest in a glass jar. Let sit for at least 30 minutes to infuse. Store in the refrigerator for up to a week.

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