How to Infuse Olive Oil With Lemon

Olive oil infused with lemon is a flavorful addition to recipes. The oil is imparted with a citrus flavor, but does not have a bitter aftertaste. It imparts a fresh light flavor to vegetables, breads, pastas and meats. Use the citrus flavor oil in salad dressings, drizzle it over chicken or use it to replace cooking oil.

Things You'll Need

• Lemon zester tool
• 4 lemons
• Measuring cup
• 2 cups extra virgin olive oil
• Small saucepan
• Strainer
• Funnel
• 16 oz. dark glass or ceramic bottle with cap

Instructions

1. Remove the zest (the peel of the lemon) from 4 lemons using a lemon zester tool. If you do not have a lemon zester tool, use a grater or a knife. Only remove the outer yellow part of the lemon peel. The inner white part of the peel is bitter.

2. Measure 2 cups of extra virgin olive oil in a measuring cup. Extra virgin oil is obtained from the first pressing of olives, which gives the oil a superior taste over lesser quality olive oils.

3. Pour the extra virgin olive oil into a small saucepan. Add the zest from the 4 lemons. Stir the mixture to combine the ingredients.

4. Heat the olive oil and lemon zest mixture on a stove over low heat for 15 minutes, stirring occasionally.

5. Turn off the heat from the stove, stir the mixture and cover the saucepan.

6. Leave the mixture to sit for 2 or more hours to allow the citrus flavor to combine with the olive oil. The longer you let the mixture sit, the stronger the citrus flavor.

7. Set a strainer inside of a bowl. Pour the mixture through the strainer to strain out the lemon zest from the infused olive oil.

8. Pour the strained infused olive oil through a funnel into a 16 oz. dark glass or ceramic bottle. Place the cap on the bottle and store in a cool dark spot away from direct sunlight to protect the oil from turning rancid.

References

• The Flavors of Olive Oil; Deborah Krasner, Elizabeth Krasner, Ann Stratton; 2002

Resources

• Lemon Zester