Lemon Love: Meyer Lemon/Garlic Infused Olive Oil and Gremolata
Infused oils are such a simple and easy way to add flavor to your favorite dish. During one of my many trips to Trader Joe’s, I came across a bag of beautiful Meyer Lemons.
Without a plan for using them, I tossed a bag into my basket. I just love anything lemon flavored, so I knew that I would have fun experimenting with these golden beauties.
That evening, as I was scrolling through one of my social media sites, a delicious looking recipe popped up on my news feed.
One Skillet Lemon Butter Chicken and Orzo
I made my own crockpot version using much of the same ingredients. The flavors were amazing! And it inspired me to do some creating of my own.
I just love cooking with infused oils but they can be quite pricey at those fancy oil and vinegar boutiques. So, I opted to make my own.
The great thing about making your own, besides cost savings, is that you can create your own unique flavors.
I decided to make Meyer Lemon and Garlic. I thought about adding a bit of rosemary, but I think just a simple lemon and garlic would be more versatile.
This oil can be used for so many things, like sauteing vegetables, making vinaigrettes and dips, added to mashed potatoes, drizzled on popcorn, etc…
Meyer Lemon and Garlic Infused Olive Oil
Meyer Lemon and Garlic Infused Olive Oil
Ingredients
- 1 cup good quality olive oil
- 8 cloves fresh garlic peeled
- 1 Meyer lemon
Instructions
In a saucepan, add the oil and garlic cloves. Wash and dry lemon, cut off the peel with a sharp pairing knife and add to oil and garlic. Save the rest of the lemon for another use.
Bring oil to a light simmer. let simmer for 15 minutes. Turn off the heat and let oil cool completely. Strain infused oil into a clean jar or bottle.
Save the cooked lemon peel and garlic to make the Gemolata recipe below.
Meyer Lemon Gremolata:
Ingredients
- cooked lemon peel
- cook whole garlic cloves
- italian parsley
Instructions
Take the cooked lemon peel and garlic from the oil recipe above. Place in the fridge to chill thoroughly. I chilled it overnight. (this will firm up the garlic so that you can mince it without mashing it).
Mince garlic and lemon peel. Wash and pat dry a nice size handful of Italian Parsley (flatleaf Parsley). Finely mince the parsley.
Add lemon, garlic and parsley to a bowl and stir to combine. Simple!
Gremolata is a traditional Italian condiment made of minced parsley, fresh garlic and lemon zest.
Use as a topping on meat dishes (traditionally used on Osso Bucco), toss into salads, pasta or rice, add to sour cream or hummus.
Enjoy! 
2 Comments
chef mimi
Oh this is lovely. My husband and I went to a restaurant in Park City Utah years ago, and when you sat down they served warm good bread and gremolata. it was so good we asked for more. Next time we were in town, the restaurant had closed. I bet we weren’t the only ones who love their gremolta!
Angela@grapegravy​
Thanks Mimi. That sounds wonderful. Now i’m going to have to pick up some bread, for experimental purposes, of course. Hahaha. Gotta try it. Did you use olive oil or butter as well? Or just the bread and gremolata?