Gluten Free Lemon Infused Olive Oil Recipe

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by Carol Kicinski on June 21, 2010

You know how “some people” go to a person’s home and rummage through their medicine cabinet when they use the restroom?

Well, I would NEVER do that.

I might do that if I needed something like a band aid.

I have been guilty of the same myself.

More fascinating for me however is not what is in a person’s medicine cabinet but what’s in their pantry. After all the medicine cabinet deals with the less glamorous side of life while the pantry holds the makings of the heart and soul of a family, what they eat.

In my opinion the pantry of a gluten-free kitchen can make all the difference in the ease of putting dinner on the table. A well stocked pantry is the trick to flavorful meals without a lot of trips to the store.

I thought I would highlight a few of my pantry favorites over the next few months.

A favorite trick of mine is to take one pantry staple and transform it slightly to bump up the flavor quotient. After all, isn’t flavor pretty much what it is all about when it comes to food?

Case in point; Lemon Infused Olive Oil. Two simple ingredients, a few minutes of actual work and the result is a flavorful, lemony oil perfect of drizzling on grilled vegetables or roasted potatoes, sautéing fish fillets or chicken breasts and as a salad oil.

For a fabulous, deceptively easy salad take a few handfuls of arugula, toss with lemon infused olive oil and a squeeze of fresh lemon juice, shave on some parmesan cheese with a vegetable peeler, season with sea salt and freshly ground pepper. Tres chic, tres simple.

Arugula Salad

Lemon infused olive oil, just one of my favorite gluten free pantry staples.

What’s in your pantry?

Lemon Infussed Olive Oil

Gluten Free Lemon Infused Olive Oil Recipe

Ingredients

2 lemons, (preferably organic) washed and dried – use divided
1 cup olive oil

Directions

Take one lemon and remove the zest in strips with a vegetable peeler or sharp paring knife. Take care not to get the white part of the skin.

Heat olive oil in a small saucepan until it just comes to a simmer. Add the strips of lemon peel and simmer for 10 minutes. Take off the heat and let stand for at least two hours. Remove the strips of lemon peel and pour into a clean jar or cruet.

Take the other lemon and zest the skin using a lemon zester or sharp knife. This time instead of wide strips you want small, thin ribbons of lemon peel. Add to infused oil. (This step is not completely necessary but I think it makes the oil looks pretty and adds a certain freshness to the flavor of the oil.

Store oil at room temperature, well covered.

Servings

Makes 1 cup of gluten free oil.

Ready for dessert?

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“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I love your gluten free recipes - I can now have my desserts.” – F.R.

Need a quick meal?

Gluten Free Recipes - Simply Gluten Free Quick MealsSimply…Gluten-Free Quick Meals is now available, with over 100 recipes not featured in my blog.

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“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

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Categories:    Condiments & Sauces
  • Rogene

    I've never had the courage to try making my own infused oils. But you make it sound so easy I might just have to give it a try. Thank you.

  • Lisa (bakebikeblog)

    oh this looks delighful! i really do have to try and make some infused oils…they would also make a great gift!!!

  • Jas.

    delicous! I always have Parmesan Olive Oil on hand fabulous on roasted potatoes and crispy fried polenta.

  • Tasty Eats At Home

    Your photos, as always, are amazing! I think I need to find a little olive oil bottle like that, just for my soon-to-come infused olive oil! Sounds great!

  • Diane-The WHOLE Gang

    I love this oil. How long does yours last on the counter?

  • H.Peter

    GORGEOUS image of something so simple.
    I can even see the cracked pepper!

    Your post inspired me to tell my family to clean up/out the pantry. How can a cook find anything in this mess.

  • Anonymous

    In my pantry at the moment I have these infused oils: lemon, rosemary, blood orange, basil, smoked, lemongrass, kaffir lime, cardamom and chilli. I once had to create an 8 course menu based on 8 prize winning olive oils. The dessert was a lemon whitewine polenta cake using lemon myrtle oil and infused cream. Yummm…

  • InTolerant Chef

    oops, I meant to use my name on that last comment…

  • Cynthia

    I am so going to make this oil!

  • Ciao Chow Linda

    I've used lemon olive oil already made but never tried doing it myself. Thanks for the great idea.

  • Gluten Free Pantry

    This is the marvelous post that I have come over after huge searches. I am really thankful to you for providing this unique information.

  • Pingback: DIY Infused Olive Oils | Just Putzing Around the Kitchen

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