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Lemon-Garlic Oil with Herbs


Yields about 3/4 cup.

If you have any leftovers, this dipping oil is equally good drizzled over sliced tomatoes, grilled summer squash, or just about any grilled meat or fish.

  • 2 small lemons
  • 3/4 cup extra-virgin olive oil
  • 1-1/2 Tbs. minced garlic
  • Two 3- to 4-inch sprigs fresh rosemary
  • 3 Tbs. finely chopped fresh flat-leaf parsley

With a vegetable peeler, peel the zest from the lemons in strips. Remove any white pith from the strips of zest, if necessary.

In a small saucepan heat the lemon zest, oil, garlic, and rosemary over low heat until the oil just begins to bubble, 3 to 5 minutes. The garlic should not brown, or it will taste bitter. Transfer the mixture to a small heatproof bowl and let cool to room temperature. Remove the zest and rosemary sprigs with a fork or tongs. Stir in the parsley.

Make Ahead Tips

You can make and refrigerate this dipping oil (hold the parsley) up to a day ahead. When ready to serve, bring it to room temperature and stir in the herbs.

Serving Suggestions

Serve with the Grilled Flatbreads.

nutrition information (per serving):
Size : per 1 Tbs.; Calories (kcal): 120; Fat (g): fat g 14; Fat Calories (kcal): 120; Saturated Fat (g): sat fat g 2; Protein (g): protein g 0; Monounsaturated Fat (g): 10; Carbohydrates (g): carbs g 0; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 0; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0;

Photo: Scott Phillips

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