Home preserving and canning has become one of my favorite foodie things to do. I’ve posted recipes for lots of goodies, including Italian Pickled Vegetables, Roasted Peppers, Fig Jam, Garlic-Herb Infused Olive Oil, and now my latest weekend project — Lemon-Chili Infused Olive Oil.
The process of infusing oils is not a difficult or laborious one; it just requires special attention to how you prepare your ingredients and bottles. To keep things safe and healthy and free from harmful bacteria, its important to be sure that your ingredients are fully dry (unless you plan to refrigerate your oils and use within a few weeks) and that the bottles are bone dry, as well. For more specifics on this, see my post for Garlic-Herb Infused Olive Oil. For a Crafty Tip on ensuring bottles are dry inside: hold the bottles up to the light. If you see any condensation at all on the inside of the bottle, it’s not dry enough and could foster bacteria growth. To quickly dry the bottles, place neck side up on a baking sheet. Place in a 250 degree oven for 20 minutes. Be very careful when removing bottles from oven and handling them. Bottles should be perfectly dry!
- 2 pounds organic or Meyer lemons, washed and dried
- Good quality extra virgin olive oil
- Dried chili peppers, seeds removed