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Garlic and Lemon Infused Olive Oil
Liven up you vegetables and salads with this amazing Garlic and Lemon Infused Olive Oil!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Condiment
Cuisine:
American
Keyword:
olive oil, recipe, garlic, lemon, whole 30, paleo, keto, infused
Servings:
16
Servings
Calories:
31
kcal
Author:
Lisa Johnson
Ingredients
2
cups
olive oil
12
cloves
garlic
(peeled)
2
lemons
(peeled into large strips)
⅛
teaspoon
red pepper flakes
½
teaspoon
sea salt
Instructions
Add the olive oil and garlic cloves to a medium sauce pan and bring to a boil.
Reduce the heat to LOW and simmer for 10 minutes.
Remove from heat and add the lemon peel, salt and red pepper flakes.
Set aside to cool completely and allow the flavors to develop.
When the oil drops to room temperature (72 degrees), strain into a clean, dry, glass jar or container.
Store in the refrigerator for up to one month.
Notes
If you are still concerned about safety, make a smaller batch and store for one week in the refrigerator.
This recipe makes 2 cups of oil. Serving size is calculated as 2 Tablespoons per serving, equaling 16 servings.
Nutrition
Calories:
31
kcal
|
Carbohydrates:
2
g
|
Fat:
2
g
|
Sodium:
73
mg
|
Potassium:
27
mg
|
Vitamin A:
5
IU
|
Vitamin C:
7.8
mg
|
Calcium:
8
mg
|
Iron:
0.1
mg