Sous Vide Meyer Lemon-Infused Olive Oil

Infused olive oils are great for salad dressings and garnishes — and infusing olive oils is quick and easy with the Anova Sous Vide Precision Cooker. While we most often use robust extra virgin olive oil in our cooking and preparations, mild olive oil is a better option when infusing with the Anova Sous Vide precision cooker. Mild olive oil won’t overpower the subtle flavor of the Meyer lemon.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:10

Recipe Time: 03:00

Temperature : 131F / 55C

Ingredients

• 2 cups (480 ml) mild olive oil
• The peels of two Meyer lemons, twisted (to release the oils)

Directions

1. Set the Anova Sous Vide Precision Cooker to 131°F (55ºC).
2. Combine all the ingredients in a large zipper lock bag. Seal the bag using the water immersion technique. Place in the water bath and set the timer for 3 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the peels from the oil and transfer to a glass bottle or jar for storage. (You can keep a peel or two in the bottle for presentation.)