Lemon Garlic Infused Olive Oil
Bright lemon garlic olive oil for dressings, pasta, and marinades. Easy method, ideal temp, and safe storage tips.
This infused oil is a delicious addition to homemade vinaigrettes, pasta salads, and pasta sauces. It would be great for any marinated mushrooms recipe.
- Heat extra virgin olive oil to about 200°F, add smashed garlic, lemon peel without the white pith, peppercorns, and bay leaves, then let cool 20–30 minutes.
- Strain and store the oil in a glass bottle. Label it and follow safe storage practices for homemade garlic oil.
- Use the infused oil for vinaigrettes, pasta, marinades, dipping, or make a garlic spread from the used garlic cloves.
Spices
Featured in this Recipe
Preparation Instructions:
Lightly crush garlic cloves to release more flavor.
Make sure the white pith is removed from the lemon peel, as it tends to impart a bitter flavor. Twist the lemon peel to release more flavor.
Bring oil to 200 degrees Fahrenheit, add the spices, and remove from heat. Let the oil cool to room temperature, stirring ingredients every few minutes. (Oil should sit for 20-30 minutes.)
Once cooled, strain spices and transfer to a glass bottle. Oil will keep for up to a month in a cool, dry place.
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More About This Recipe
The garlic bulbs can be saved after they've infused into the oil. Crushed into a paste, the garlic makes a great spread toasted bread.
Frequently Asked Questions
What are the basic steps to make this lemon garlic infused olive oil?
Lightly crush 4–6 garlic cloves and remove the white pith from lemon peel (use 4 strips). Heat 2 cups extra virgin olive oil to about 200°F, add the garlic, lemon peel, 1 teaspoon whole black peppercorns, and 2 bay leaves. Remove from heat and let cool for 20–30 minutes, stirring occasionally. Strain the solids and transfer the oil to a clean glass bottle.
Why heat the oil to 200°F?
Warming the oil to around 200°F helps draw flavor from garlic, lemon peel, and spices without reaching the oil's smoke point. It speeds infusion and gives a clear, bright flavor without cooking the ingredients too long.
How long should the ingredients steep in the oil?
Let the oil cool to room temperature while the garlic, lemon peel, peppercorns, and bay leaves steep. About 20 to 30 minutes is usually enough to extract good flavor. Taste and strain when the flavor is balanced.
How long will the infused oil keep?
The recipe suggests up to one month stored in a cool, dry place. For safety with fresh garlic in oil, refrigerate and use within 3 to 7 days. Or freeze portions for longer storage, up to about 3 months.
Is it safe to store garlic submerged in oil at room temperature?
No. Homemade garlic in oil stored at room temperature can create a low oxygen environment that allows botulism bacteria to grow. Always refrigerate garlic-infused oil and use it quickly, or freeze it for longer storage.
Can I use the garlic cloves after infusion?
Yes. The softened cloves can be mashed into a paste and used as a spread on toasted bread or added to sauces. Keep used garlic refrigerated and use within a few days, or freeze it.
Can I use dried garlic or lemon zest instead of fresh?
Yes. Dried garlic and dried lemon peel are safer for longer shelf life because they hold less moisture. Flavor will differ slightly, so adjust amounts to taste and store dried-infused oil refrigerated or frozen.
What are good uses for this infused oil?
Use it in vinaigrettes, pasta salads, pasta sauces, as a marinade for mushrooms or vegetables, for dipping bread, or to finish grilled fish and roasted vegetables. Add a splash near the end of cooking to preserve the bright flavor.
What are the basic steps to make this lemon garlic infused olive oil?
Lightly crush 4–6 garlic cloves and remove the white pith from lemon peel (use 4 strips). Heat 2 cups extra virgin olive oil to about 200°F, add the garlic, lemon peel, 1 teaspoon whole black peppercorns, and 2 bay leaves. Remove from heat and let cool for 20–30 minutes, stirring occasionally. Strain the solids and transfer the oil to a clean glass bottle.
Why heat the oil to 200°F?
Warming the oil to around 200°F helps draw flavor from garlic, lemon peel, and spices without reaching the oil's smoke point. It speeds infusion and gives a clear, bright flavor without cooking the ingredients too long.
How long should the ingredients steep in the oil?
Let the oil cool to room temperature while the garlic, lemon peel, peppercorns, and bay leaves steep. About 20 to 30 minutes is usually enough to extract good flavor. Taste and strain when the flavor is balanced.
How long will the infused oil keep?
The recipe suggests up to one month stored in a cool, dry place. For safety with fresh garlic in oil, refrigerate and use within 3 to 7 days. Or freeze portions for longer storage, up to about 3 months.
Is it safe to store garlic submerged in oil at room temperature?
No. Homemade garlic in oil stored at room temperature can create a low oxygen environment that allows botulism bacteria to grow. Always refrigerate garlic-infused oil and use it quickly, or freeze it for longer storage.
Can I use the garlic cloves after infusion?
Yes. The softened cloves can be mashed into a paste and used as a spread on toasted bread or added to sauces. Keep used garlic refrigerated and use within a few days, or freeze it.
Can I use dried garlic or lemon zest instead of fresh?
Yes. Dried garlic and dried lemon peel are safer for longer shelf life because they hold less moisture. Flavor will differ slightly, so adjust amounts to taste and store dried-infused oil refrigerated or frozen.
What are good uses for this infused oil?
Use it in vinaigrettes, pasta salads, pasta sauces, as a marinade for mushrooms or vegetables, for dipping bread, or to finish grilled fish and roasted vegetables. Add a splash near the end of cooking to preserve the bright flavor.
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