Lemon Olive Oil
It makes total sense. And surprised the crappies out of you.
- 2 Lemons quartered - Leaving the pith, seeds, everything!
- 1 cup Olive Oil
- 1-2 teaspoons Kosher salt
In the bowl of a food processor or blender, combine lemons and kosher salt. Process or blend until completely smooth. Add the olive oil in a stream and continue to process until completely smooth and combined. You can strain if desired pressing on the solids to extract as much liquid as possible. Pour into a tightly sealed container and store in the refrigerator until ready to use.
Lemon olive oil will keep up to 3 weeks.