Everything Oil 3.000

Renee Comet for The Washington Post; styling by Bonnie S. Benwick

One Pan Feb 8, 2018

This multipurpose oil is so easy to prepare and so great to have on hand. Use it as a marinade or poaching liquid, pour it over roasted vegetables, brush it on grilled bread, saute fish fillets or chicken in it -- and that's just for starters.

Make Ahead: The oil can be refrigerated for up to 3 weeks, or longer if you remove the solids.


Servings:
3 cups

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3 cups

Ingredients
  • 3 lemons
  • Peeled cloves from 1 head garlic
  • 1 small red chile pepper (optional)
  • 4 bay leaves
  • 8 sprigs fresh thyme
  • 3 cups olive oil, or more as needed (can be extra-virgin)

Directions

Preheat the oven to 250 degrees.

Use a vegetable peeler to remove the peel of each lemon, with as little white pith as possible, placing the peels in a small ovenproof saucepan or baking dish as you work. (Reserve the lemon flesh to squeeze for juice, or for another use.)

Add the garlic cloves, the chile pepper, if using, bay leaves and thyme. Pour in the oil, making sure to add enough so all those components are submerged. Cover tightly with aluminum foil and slow-roast (middle rack) for 1 to 1 1/2 hours.

Uncover and let cool. The oil can be used right away (strain as you go), or transfer it along with the solids to a glass container with a tight-fitting lid.

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Recipe Source

Adapted from “Simple Fare Fall/Winter: A Guide to Everyday Cooking and Eating,” by Karen Mordechai (Abrams, 2017).

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.