Try pairing Lemon Fused Olive Oil with the following for a dynamite salad dressing or marinade: Blueberry Dark Balsamic….

A lot of health experts recommend eating olive oil in the morning, with just a dash of lemon juice. The lemon is added to make the oil more palatable and also give a boost to the digestive system.

As for the shelf life of the infused oil, Annette says that depends on what type of ingredients you place in the bottle. “It’s good for about six months, although I’ve had some infused oils for over a year. If you use fresh fruit in the bottle, like kumquats or olives, after a while the mixture may get a little cloudy.

How to Make Infused Olive Oil

1. Simmer. Add the olive oil and choice of flavor infusions such as fresh herbs, dried chilis, or fruit peel, to a small saucepan.
2. Strain. Strain the herbs or peels out of the oil and pour it into a prepared jar.
3. Bottle. Store the oil in an air-tight jar for up 2 weeks.

To make lemon oil, you’ll need coconut, grapeseed, or sweet almond oil, a few lemons, and a jar with an airtight lid. You can create lemon oil on the stovetop for a quick solution or you can use a cold press method which takes 2 weeks.

1. Perfect for sauteing Seafood.
2. Drizzle on chicken or fish.
3. Great for baking for a lemon zing!
4. Roast or grill asparagus with it and drizzle a little on after.

Combining olive oil with lemon helps maintain lubricant for digestive mucus which then activates the functions of the gall bladder and living. It’s a process that helps rid the body of constipation. Drinking olive oil in the morning also helps to detoxify the body from habits of a bad diet.

Olive Oil For Weight Loss: How To Make A Belly-Fat Burning Drink Using Olive Oil. Mix a tablespoon of olive oil and a teaspoon of lemon juice in a bowl. This concoction can help relieve digestive woes and also helps in burning belly fat.

How to Make a Cold Infusion

1. Pick your fresh herbs, rinse clean, shake off the water, and pat dry.
2. Mince the dried fresh herbs thoroughly, preferably using a food processor.
3. Add to oil.
4. Store in the refrigerator in a sealed glass container for up to two weeks to infuse.

Grate the zest of 2 lemons. Squeeze enough of the lemons to measure 1/2 cup juice. Whisk the flour, baking powder and salt in a medium bowl. Beat 1 cup granulated sugar, the olive oil, eggs, lemon zest, 1/4 cup lemon juice and the vanilla in a large bowl with a mixer on medium-high speed until combined and creamy, about 2 minutes.

Cover the ingredients with olive oil, seal the bottle, and let it sit in a cool, dark place for 1-2 weeks before using it. The oil will slowly infuse over this time. Do a taste test every so often so see how it’s coming along. Strain out the solids and re-bottle the oil once the flavor is to your liking.

Steps Open the food processor. Fill the cup 3/4 the way full with your choice of fresh herbs. Pour in 6 ounces of extra virgin olive oil. This is the best oil for using to infuse flavors. Close the food processor and turn it on high for about 30 seconds. Add more herbs and the rest of the oil. Line a sieve or tea strainer with a coffee filter.