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Infused oils are a wonderful way to add flavor and aroma to your dishes. One particularly delightful combination is olive and lemon verbena infused oil, perfect for drizzling over grilled vegetables. This infusion enhances the natural flavors of the vegetables and adds a bright, citrusy note that elevates any meal.
Ingredients Needed
- 1 cup extra virgin olive oil
- 1/4 cup fresh lemon verbena leaves
- 1 lemon, sliced
- Optional: garlic cloves or chili flakes for extra flavor
Steps to Prepare
Start by gently washing the lemon verbena leaves and patting them dry. In a clean glass jar, combine the olive oil, lemon verbena leaves, and lemon slices. For added depth, you can include a few garlic cloves or a pinch of chili flakes.
Seal the jar tightly and place it in a cool, dark place. Let the mixture infuse for at least one week, shaking the jar gently every couple of days to help distribute the flavors evenly. The longer it infuses, the more pronounced the flavors will become.
Serving Suggestions
Once infused, strain the oil to remove the leaves and lemon slices. Drizzle this aromatic oil over freshly grilled vegetables such as zucchini, bell peppers, eggplant, or asparagus. It also pairs beautifully with salads, roasted potatoes, or as a finishing touch on pasta dishes.
Tips for Success
- Use high-quality extra virgin olive oil for the best flavor.
- Ensure the lemon verbena is fresh for a vibrant aroma.
- Store the infused oil in a dark glass bottle to preserve its freshness.
- Infuse for at least one week, but up to two weeks for a stronger flavor.
This lemon verbena and olive oil infusion is a simple yet elegant way to enhance your grilled vegetables. Its fresh, citrusy aroma will delight your senses and impress your guests at any barbecue or dinner gathering.