This chili oil is a quick and easy one. By adding excellent Espelette, fresh lemon zest, and perfectly dried garlic slices, the oil slowly infuses with flavors of the sun in the south of France. Toss it into pasta, the lemon and garlic too, and finish with cheese or drizzle onto steamed or roasted vegetables for a delicious finishing step.
Condiment
1 ¼ cup
Helen Park
This chili oil is a quick and easy one. By adding excellent Espelette, fresh lemon zest, and perfectly dried garlic slices, the oil slowly infuses with flavors of the sun in the south of France. Toss it into pasta, the lemon and garlic too, and finish with cheese or drizzle onto steamed or roasted vegetables for a delicious finishing step.
1 cup olive oil
Zest of 1 lemon, using a peeler
2 Tbsp garlic slices
1 Tbsp Espelette
Add the ingredients to a clean container and stir to combine.
Leave at room temperature overnight to infuse.
The oil can be stored at room temperature for 2 weeks.
When using a peeler for lemon zest, be careful not to peel to deeply as the white pith can make the oil bitter.
The oil infuses nicely overnight at room temperature or you can warm the oil slightly, 30 seconds at a time in the microwave, to aide infusion without damaging the rich body and flavor of the olive oil
During citrus season, you could also add orange zest in addition to or instead of the lemon zest.
Feel free to leave out the garlic for a fruitier result. You could also double it (like I do at home) if you’re planning to use the oil for pasta or other dishes where the garlic and lemon would be great ingredients to add in addition to the flavored oil.
It's very delicious used in our Lemon Garlic Roasted Cauliflower recipe!
Questions? Contact helen@laboiteny.com
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