Lemon and White Pepper Olive Oil

Ideal for speedy saut├ęs of fish, tofu, eggs, or vegetables. Also pour on top of hot or chilled soups, or crisp salads. Substitute black if you don’t have white pepper.

5 minutes prep time Makes about 1/2 cup

What You Need:

  • 1/2 c organic olive organic oil

  • 1/2 tsp white pepper OR 1 tsp black pepper, ground or freshly cracked

  • 1/2 Tbsp garlic granules

  • 1 Tbsp lemon juice

  • 1/2 Tbsp lemon zest (optional)


1. In a small bowl, thoroughly mix all ingredients.
2. Keep refrigerated in a clean jar with a tight-fitting lid. Use within three days.