Print
Email
Add a photoServings: 4
Ingredients
- 2 lb Lemons (4 or possibly 5)
- 2 Tbsp. Coriander seeds
- 1 Tbsp. Peppercorns, black
- 6 x Lemon Leaves, fresh
- 3 x Bay Leaves, fresh or possibly dry
- 4 c. Oil, Olive Fruity
Directions
- Cut each lemon into quarters. Put 1/3 of the cut lemons into a dry, sterilized jar with a lid. Sprinkle with about 1/3 of the coriander seeds and peppercorns, 2 lemon leaves and 1 bay leaf. Make 2 more layers this way. Cover with the lid and allow to stand for 24 hrs in a cold place. The next day, pour th extra virgin olive oil into the jar and cover it again. Let stand for 3 days. At the end of 3 days, remove and throw away the lemons. Strain the oil through a sieve lined with several layers of cheesecloth. Decant into a dry, sterilized bottle.
- Seal with a cork and chill. Will remain flavorful for up to 1 month. cook over medium heat till the garlic turns a golden brown color.
- Turn off heat, cover and allow to cold. Take out the garlic and pour the remainder of the mix into a sterilized glass bottle. Tightly cap the bottle and chill or possibly allow the mix to steep in a dark, cold place for at least a month.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
