A delightful and versatile infused olive oil with a bright lemon and herb flavor.
Peel the zest from the lemon using a vegetable peeler, avoiding the white pith.
Using a peeler ensures larger strips of zest, which are easier to strain out later.
In a small saucepan, combine the olive oil, lemon zest, and garlic clove.
Keep the heat low to prevent the oil from overheating and losing its flavor.
Warm the mixture over low heat for about 10 minutes, allowing the flavors to infuse.
Stir occasionally to ensure even infusion of flavors.
Remove the saucepan from heat and add the fresh oregano sprigs.
Adding the herbs off the heat preserves their fresh aroma.
Let the oil steep for 2-3 hours or overnight for a stronger flavor.
Cover the saucepan to prevent contamination while steeping.
Strain the oil into a clean glass jar, discarding the solids.
Use a fine-mesh strainer or cheesecloth for a clear oil.
Store the infused oil as you would regular olive oil and use it to enhance your dishes.
Label the jar with the date to keep track of its freshness.
