A No-Nonsense Lemon Oregano Infused Olive Oil

PaulaG's Note:

This is truly a no nonsense way to serve fresh seafood. It is packed with the flavors of the Mediterranean. Excellent drizzled over grilled salmon, halibut or swordfish.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Yield: 1 cup

• 1 lemon
• 1 cup olive oil
• 1 garlic clove, slivered
• 1 -2 tablespoon fresh Greek oregano, minced

Directions:

1. Using a vegetable peeler or zester, cut the zest off the lemon in strips taking care not to cut into the white pith.
2. In a small saucepan, over low heat, warm the olive oil, with garlic and strips of lemon zest for 10 minutes.
3. Remove from heat stir in oregano and allow oil to steep for 2 to 3 hours or overnight. Strain the oil into a clean jar, discarding zest, garlic and oregano. Store as any olive oil.
4. To use, lightly brush over seasoned fish, grill as usual and when serving lightly drizzle additional oil over fish and top with a generous squeeze of fresh lemon juice.

Reviews

[JanuaryBride]

I used half the amount of oil, but kept all the other ingredients the same. It worked well as a flavor enhancer on some grilled shrimp that already had Greek Seasoning sprinkled on top, adding a little extra moisture and hints of flavor. I would like to try this atop a tomato salad as well. Thanks for posting!

[Dreamer in Ontario]

This is really good but it didn't have quite as much flavor as I was expecting. If I had read the other reviews beforehand I would have added more garlic to it. One of my team members suggested that this would be good on asparagus, too. I used it on salmon. Made for ZWT6 Family Picks from The Mixing Pot cookbook for Seasoned Sailor and His Sassy Sirens.

[Scoutie]

Yumm!! I will be using this all of the time, especially when grilling. I also used more garlic and minced it. Thanks or posting Paula. Made for ZWT 6.