| Prep: 10 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 795 | 91g | 13g | 0g |
| sugars | fibre | protein | salt |
| 0g | 0g | 0g | 0g |
Having grown up enjoying the rich, hearty dishes of my Italian-American family, there’s something special about the simplicity and vitality of the Marjoram Infused Olive Oil recipe that truly sings to my soul. Even reminiscing about the vibrant, fresh marjoram and the sun-kissed tang of ripe lemon zest awakens a symphony of taste sensations, and brings a smile to my face.
Healthy Yet Flavorful
Not only is this food good for the soul, but it’s also wheelchairingly good for your body. Olive oil, as a staple of the Mediterranean diet, has been linked to numerous health benefits, heart health being at the forefront. The vibrant addition of marjoram, touted for its antiviral and antioxidant properties, only serves to infuse this recipe with further vitality.
Perfect Pairing
While the Marjoram Infused Olive Oil may seem exotic to those more familiar with robust spaghetti and meatball dinners, it pairs beautifully with a number of dishes. It’s a match made in heaven drizzled over a crisp bruschetta or a warm caprese salad. I’ve also found that it provides a luminous flavor tone when used in the preparation of baked salmon – an old health-packed favorite of mine after hiking the beautiful trails of New Jersey.
Or, for an exceptional twist, try it as a finish for my Nonna’s traditional pasta dishes. The citrus brightness of the infused oil creates a perfect balance to the rich, savory flavors of many traditional Italian meals, while the undernotes of marjoram beautifully compliment the rustic, homey warmth inherent in this beloved cuisine.
So whether you’re looking to add a little zest to a family favorite, or you’re just as eager as I am to savor every health-boosting drop, I heartily recommend Marjoram Infused Olive Oil. After all, what’s better than a recipe that not only warms the stomach, but also nourishes the body and brings well-being to the foreground?
What You’ll Need
- 2 cups of extra-virgin olive oil
- 1/3 cup of fresh marjoram leaves
- Zest of 1 large lemon
- 1 small clove of garlic (optional)
Method
Step One
First, gather all your ingredients. Make sure your marjoram leaves are washed and thoroughly dried.
Step Two
Place the marjoram leaves in a clean jar and set aside.
Step Three
Use a zester or a vegetable peeler to peel the zest from the lemon, ensuring to avoid as much of the white pith as possible as it tends to be bitter.
Step Four
Add the lemon zest to the jar with the marjoram leaves.
Step Five
If you choose to include garlic in your oil for additional flavor, peel the garlic clove, slightly crush it with the flat side of your knife, and add it to the jar.
Step Six
Gently heat the olive oil in a saucepan over medium-low heat until it reaches a temperature of about 180 degrees Fahrenheit. This will help infuse the oil with the flavors of the herbs, lemon zest, and garlic. Be careful not to overheat the oil as it will affect the flavor.
Step Seven
Pour the warmed oil over the marjoram leaves, lemon zest, and garlic in the jar. Ensure the ingredients are completely submerged in the oil.
Step Eight
Allow the oil to cool to room temperature. Once cooled, tightly seal the jar with a lid.
Step Nine
Store the infused oil in a cool, dark place and allow it to infuse for at least a week before using. The oil will keep for up to a month. Remember to always use clean utensils when handling the oil to prevent contamination.
