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Recipe

Lemon-Garlic Oil with Herbs

Scott Phillips

Yield: 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.

Ingredients

  • 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

Nutritional Information

  • Nutritional Sample Size per 1 Tbs.
  • Calories (kcal) : 120
  • Fat Calories (kcal): 120
  • Fat (g): 14
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 10
  • Cholesterol (mg): 0
  • Sodium (mg): 0
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 0

Preparation

  • 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.

Serve with the Grilled Flatbreads.

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