Oleo Saccharum

Oleo Saccharum

Oleo and its byproducts

Oleo Saccharum:

Basically a citrus oil 🍊 🍋 extracted from the zest of lemons, oranges and tangerines.  The process is very simple and even though the yield is not great, it has a super concentrated citrus power.  

Now, if you are still thinking about it, let me tell you that the byproducts from this oil: 3-citrus granita and quick confit citrus peels, are as delightful as the product itself. So, let’s not waist any more time and have a go at it!

Ingredients for about 2 oz of Oleo Saccharum:

2 cups peels from a mix of lemons, tangerines and oranges.  (Slice the skin without the white part or it will get bitter)

1/2 cup sugar

In a bowl, mix peels with sugar using a spoon. Put plastic wrap directly on top of the peels and add some weight over it to help press out the oils.—I use a couple of cans.  Let it stand at room temperature for 5 hours to overnight.

Strain, collect the olio in a jar and save the peels.

In the making

What is Oleo good for?

As a final touch on margaritas and other cocktails

A few drops on chocolate syrup

A few drops on espresso or tea

On whipped cream

On chocolate ice cream

Byproducts: 

a) Almost confit peels: Use as is to garnish cocktails, or chop/slice finely for savory dishes and desserts

b) Tangerine granita:  Make freshly squeezed juice from the peeled citrus to obtain 1 cup of juice. Mix with 1/3 cup sugar. Freeze for 5 hrs or overnight. Scrape with a fork and freeze again for 30 minutes before serving, or store it in the freezer for a month.