Lemon Olive Oil

This sauce is a great basis for so many of our dishes as it gives any sandwich a kick. You can make it in advance and store it for weeks in the fridge. Since we’re using the skin of the fruit here, organic lemon is your best choice.

Ingredients

500 ml (17 fl oz) good-quality extra-virgin olive oil

4 lemons, preferably organic and unwaxed, juiced, and zest cut into thin strips

1 teaspoon dried oregano

1 teaspoon dried chilli flakes

Method

Pour the olive oil into a small, heavy saucepan and place over the lowest heat possible. Add the lemon zest, oregano and chilli flakes. The lemon zest will slowly rise to the surface of the olive oil as it reaches the right temperature. Turn off the heat at this point, strain the oil, discard the lemon zest, and set aside to cool. When at just below room temperature, add the lemon juice, pour into a glass jar, and refrigerate for up to 6 months.