Lemon Oil

Lemon Infused Olive Oil


1 Lemon

250ml Extra Virgin Olive Oil


1) Wash and dry a lemon.

2) Using a thin, sharp paring knife, or a vegetable peeler, cut thin slivers of the colored skin in long ribbons. (Or use a zester, made for this task.) Take care not to cut into the white pith, which can impart a bitter taste.

3) Heat the oil in a saucepan to between 40°C – 50°C (use a probe thermometer). Over heating the oil will burn it.

4) Add the lemon zest to the oil and maintain its temperature for about 5 minutes. Remove the saucepan from heat, cover and set aside to infuse for a couple of hours or more.

5) Pour the cooled oil into a clean sterilised jar and refrigerate; strain before using.

Leave a reply...start a discussion...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.