Lemon Olive Oil ???

CA KateJuly 9, 2011

One of the things I attempted to make with my large supply of a neighbor's lemons was to brine cut-up lemons in salt for cooking. My DD told me I had to pour olive oil over the whole thing.... wrong advice. I now have salty/lemony olive oil and the lemons are ruined -- I think.

I seem to remember reading that additions to Olive Oli can quickly render it unusable..... salamonilla or botulism or somesuch. Am I correct? Or is it OK to use the oil, lemons and salt?

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Linda_Lou(SW Wa.)

The oil seals off the air, allowing botulism to grow in there. Sorry.....
The only way to use is put in the fridge and use in a few days or freeze.

    Bookmark   July 9, 2011 at 5:06PM
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readinglady(z8 OR)

Heavens, I can't see that there's a risk with olive oil infused with brined lemons. You have salt and a high acid citrus. That is in no way in the same category as low acid foods like garlic or peppers.

If you can figure out a way to use the infused oil, I would.

Carol

    Bookmark   July 9, 2011 at 11:37PM
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Linda_Lou(SW Wa.)

I see it as having plenty of liquid in there to allow bacteria to grow.

    Bookmark   July 10, 2011 at 2:24AM
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readinglady(z8 OR)

My fermented lemons are lemons, salt, and dry spices like pink peppercorns and cinnamon.

Unlike cucumbers, fermented or brined lemons rest only in lemon juice and salt. I don't know of any recipe out there which uses water. It's 100% salt-laden acid.

Carol

    Bookmark   July 10, 2011 at 2:54PM
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CA Kate

At this point it is lemon juice, kosher salt and olive oil with a few buried, quartered lemons.

    Bookmark   July 13, 2011 at 12:12AM
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readinglady(z8 OR)

I have a pretty good (haven't made it in a while) summer veggie pizza that uses summer squash and lemon-infused olive oil. It will be interesting to see how your infusion turns out and whether the salt limits its usefulness.

Carol

    Bookmark   July 13, 2011 at 1:28AM
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CA Kate

It tastes like lemony oil with a slight back flavor of salt, but not much at all. It will be interesting to cook with it.

I was wondering if I could use the lemon-oil salt as a base to bake in ... something like shrimp or chicken. I seem to remember reading a recipe for shrimp baked in salt recently.

    Bookmark   July 15, 2011 at 1:34AM
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readinglady(z8 OR)

You can certainly give it a try. Some Greek recipes come to mind, a roasted potato dish with olive oil and lemon as well as lemon chicken with oregano. There should be lots of Mediterranean possibilities.

Oh, and I'll bet it would work fine for marinated and warmed mixed olives. Patricia Wells has a good recipe.

Carol

    Bookmark   July 15, 2011 at 3:23AM
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