Peppered Citrus Oil

Oxmoor House
1 1/2 cups.


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2 tablespoons white peppercorns
8 (4- x 1/2-inch) strips lemon rind
4 bay leaves
1/4 teaspoon kosher salt
2 cups extra virgin olive oil, divided
4 (4- x 1/4-inch) strips lemon rind
2 or 3 bay leaves
1 tablespoon white peppercorns


Combine 2 tablespoons peppercorns, 8 lemon rind strips, 4 bay leaves, salt, and 1 1/2 cups oil in container of an electric blender; cover and process until rind is minced, stopping once to scrape down sides. Pour mixture into a jar; add remaining 1/2 cup oil. Cover and refrigerate 24 hours.

Curl 4 lemon rind strips tightly around a pencil; wrap with plastic wrap and refrigerate.

Let oil stand at room temperature 2 hours. Pour mixture through a wire-mesh strainer lined with 2 layers of cheesecloth into a decorative bottle or jar, discarding solids. Remove lemon rind curls from pencil; add to bottle. Add 2 or 3 bay leaves and peppercorns to bottle. Seal bottle with a cork or an airtight lid. Store in refrigerator up to 1 month.

Use in marinades for poultry and beef and in vinaigrettes or salad dressings; or brush on fish before cooking.

Created date

August 2009

Nutritional Information

Calories 54
Caloriesfromfat 0.0 %
Fat 6 g
Satfat 0.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 0.2 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 8 mg
Calcium 0.0 mg