Limoncello Infused Olive Oil


1 organic lemon
1/4 teaspoon of brown sugar
250 ml extra-virgin olive oil


I placed the zest of 1 lemon and ¼ of brown sugar teaspoon in a sterilized glass bottle.
Covered up with circa 250 ml of extremely good quality extra-virgin olive oil (no need to heat this time).
Stored the bottle in a dark place and waited at least two weeks.


The Infused Olive Oil Project is all about delicately flavored Olive Oils. A must have ingredient for Summer raw “cooking”, gourmet salads, bbq nights and jaw-dropping dinners with friends.
You can have only lettuce leaves… your salad will be gourmet anyway…
We had tuna salad yesterday night and we seasoned it with this wonderful Infused Olive Oil. Believe me, we were looking for lettuce leaves to eat alone and feel the oil 360!
It was easy to make, as all Infused Olive Oils are, but it was the most amazing of all the flavors I tried this season.
If you’re looking for a DIY special gift or favor, you found it!
Just be sure you use organic lemons: you’re using the zest and that’s where all chemicals party all night long :-(.


Wednesday, June 17, 2015 - 2:14am


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