Best 3 Lemon Olive Oil Recipe By Tasty Recipes

**Lemon Olive Oil: A burst of citrusy delight and savory goodness**

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Tantalize your taste buds with the vibrant fusion of zesty lemons and luscious olive oil. This magical elixir, known as Lemon Olive Oil, transcends the boundaries of ordinary condiments, transforming your culinary creations into masterpieces. Its versatility knows no bounds; drizzle it over grilled meats, roasted vegetables, or freshly baked bread for an explosion of flavor. Elevate your salads, pasta dishes, and seafood with a drizzle of this golden nectar, and witness the alchemy as ordinary meals transform into gourmet delights. With variations ranging from classic to infused, from savory to sweet, this article presents a symphony of Lemon Olive Oil recipes, each designed to awaken your senses and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON-INFUSED OLIVE OIL

Lemon-Infused Olive Oil image

See how easy it is to make your own lemon-infused olive oil at home with this simple recipe using just olive oil and fresh lemons.

Provided by Molly Watson

Categories Condiment Ingredient

Time 15m

Yield 16

Number Of Ingredients 2

Ingredients

1 large lemon
1 cup olive oil

Steps:

Store the oil in the refrigerator. Use in your favorite recipes and enjoy.

Nutrition Facts : Calories 121 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 0 mg, Sugar 0 g, Fat 14 g, ServingSize 16 servings, UnsaturatedFat 0 g

LEMON OLIVE OIL CAKE

Lemon Olive Oil Cake image

Lemon olive oil cake is a simple, elegant cake that's incredibly moist with a delicious lemon flavor. It's perfect for dessert, afternoon tea or brunch and stays moist and tender for days.

Provided by Fiona Dowling

Categories Breakfast Dessert

Time 1h5m

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs (room temperature)
1 1/2 cups granulated sugar
2 tablespoons lemon zest*
3/4 cup extra-virgin olive oil* (I don't recommend choosing anything labeled "Robust" or "Strong" in flavor)
1 teaspoon vanilla extract
1/4 cup lemon juice (freshly squeezed)
1 cup whole milk

Steps:

Preheat the oven to 350F (180C) degrees.
Grease and flour the bottom and sides of a 9-inch round (23 cm) cake pan. Ensure the cake has sides that are at least 2 inches (5 cm) high. I typically use a springform pan.*
In a medium bowl whisk together the flour, baking powder, baking soda and salt.
In a separate large bowl beat the eggs, sugar and lemon zest for about 5 minutes. It should look white in color and be about triple in volume when you're done.
With the mixer on low speed beat in the oil, vanilla extract and lemon juice.
Mix in about 1/2 of the flour mixture, followed by about 1/2 of the milk. Repeat the process until everything is mixed in.
Pour the batter into the prepared pan.
Bake in the preheated oven on the middle rack for 45-50 minutes, or until an inserted toothpick comes out clean.
Gently trace around the edges of the cake with a thin, sharp knife. Let the cake cool in the pan for at least 20 minutes. If using a regular cake tin, gently invert the pan and let the cake cool on a wire rack. If using a springform pan, unclamp the outer ring of the pan.
When the cake is fully cooled, optionally sift 1/2 teaspoon of powdered sugar on top of the cake and/or top with whipped cream and berries.

Nutrition Facts : Calories 325 kcal, Carbohydrate 43 g, Protein 4 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 48 mg, Sodium 122 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving

LEMON OLIVE OIL CAKE

Lemon Olive Oil Cake image

Olive oil cakes are tender and moist, and stay that way longer than butter-based cakes, so they are wonderful if you need to make dessert ahead of time. Serve this recipe with fresh berries when your favorite are in season. -Nicole Gackowski, Antioch, California

Provided by Taste of Home

Categories Desserts

Time 1h50m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

2 large eggs, room temperature
2/3 cup sugar
1/2 cup extra virgin olive oil
1/3 cup 2% milk
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Confectioners' sugar

Steps:

Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 266 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 157mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

For the best flavor, use extra virgin olive oil and freshly squeezed lemon juice.
If you don't have a microplane, you can use a fine grater to zest the lemon.
Be sure to whisk the olive oil and lemon juice together until they are well combined.
Taste the dressing before serving and adjust the seasoning as needed.
This dressing can be stored in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Lemon olive oil dressing is a versatile and delicious dressing that can be used on a variety of dishes. It's perfect for salads, grilled vegetables, fish, and chicken. It's also a great way to add a pop of flavor to sandwiches, wraps, and pasta dishes. With its bright, citrusy flavor and simple ingredients, this dressing is sure to become a favorite in your kitchen.