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| Photo credit: greekoliveoilhq.com |
Paleo / Whole 30 compliant
1 cup light olive, avocado or walnut oil
2 Meyer lemons, washed and peeled
(Eat the lemon; Meyer lemons are a sweet variety & reserve peeling)
* Warm the oil and lemon peel over very low heat for 20 minutes.
* Allow to cool completely.
* Strain and pour into a glass bottle with stopper.
* Store at room temperature.
SUGGESTED USES:
* Drizzle infused oil over a salad of tossed greens with berries and nuts.
* Drizzle over chef’s salad in combination with champagne or wine vinegar.
* Combine with vinegar and crushed berries. Puree with a hand blender for a creamy vinaigrette.
* Drizzle over tilapia, salmon or sea food before baking or grilling.
* Substitute lemon infused oil for olive oil when roasting cauliflower or broccoli.
Recipe: w.lynne
Taste. Enjoy. Pass it on!