I absolutely love this lemon-infused olive oil recipe because it’s like capturing a burst of sunshine in a bottle, turning any dish into an instant taste of summer. Plus, it’s a simple and creative way to elevate my cooking game with just a few ingredients, making meals feel gourmet without the fuss.
At home, I adore making Lemon Infused Olive Oil. It requires only 2 cups of high-quality extra virgin olive oil and the zest of 2 organic lemons; the infusion is both refreshing and aromatic.
The addition of 1 teaspoon sea salt is optional but enhances the natural flavors beautifully.
Ingredients
Olive Oil, Extra Virgin: A powerhouse of antioxidants; extraordinarily high in healthful, monounsaturated fats.
Lemons are loaded with vitamin C and bring a zesty, fresh flavor.
Optional sea salt: It boosts the overall flavor profile, and it gives you necessary minerals.
Ingredient Quantities
- 2 cups extra virgin olive oil
- 2 large lemons, preferably organic
- 1 teaspoon sea salt (optional)
Instructions
1. Wash and dry the lemons thoroughly to ensure any impurities are removed, since the peel will be used in the infusion of the oil.
2. Peeling the lemons with care is important to avoid adding bitterness to the peels. You don’t want the pith that lies just underneath the skin. To ensure a more precise job, use either a vegetable peeler or a sharp knife. If you would rather juice the lemons, or if you are harvesting them for future use in cooking, zest the lemons instead. To zest a lemon, use the microplane grater with which you would normally zest a lime.
3. Put the lemon peels in a small saucepan. Don’t crowd them so they can infuse evenly.
4. Drizzle the oil over the lemon peels in the saucepan, making sure they are completely submerged.
5. Place the saucepan on low heat and slowly warm the oil to about 150°F (65°C). The oil should not reach a boil.
6. Keep the oil at this temperature for approximately 10 to 15 minutes, giving it a stir now and then, to make sure the lemon oils are taken up by the olive oil.
7. If you are using it, add the sea salt and stir until it is completely dissolved and evenly distributed.
8. Take the pan off the heat. Let the oil reach room temperature. In this way, the flavors will meld even more.
9. After cooling, pour the oil through into a clean, dry glass container—such as a bottle or jar—using a fine mesh sieve or piece of cheesecloth to catch and hold the lemon peels. This part is very simple to do and should yield a clear oil free of any suspended solid material.
10. Store your lemon-infused olive oil in a cool, dark place. Ensure the container is sealed tightly. For the best flavor, use within one month. However, if you’re not ready to use it yet, don’t worry! Lemon-infused olive oil has a long shelf life if stored properly.
Equipment Needed
1. Vegetable peeler or sharp knife
2. Microplane grater (if zesting lemons)
3. Small saucepan
4. Thermometer (capable of measuring up to 150°F or 65°C)
5. Stirring spoon
6. Fine mesh sieve or cheesecloth
7. Clean, dry glass container (such as a bottle or jar)
FAQ
-
How should I store the lemon infused olive oil?
After it cools, store it in a sealed airtight jar or bottle in a cool, dark place. Use it within a month for optimal flavor. -
Can I use a different type of oil?
Yes, you can substitute olive oil with other oils like grapeseed or sunflower, but the result will vary in flavor. -
Do I have to use organic lemons?
Organic lemons are recommended to avoid pesticides, especially since you will be using the zest in direct contact with the oil. -
Can I add other herbs or spices to the infusion?
Absolutely. Adding fresh herbs like rosemary or thyme can enhance the flavor along with a clove of garlic for an extra kick. -
Is the sea salt necessary?
The sea salt is optional and can enhance the flavor, but the infusion will still be delightful without it. -
How long should the lemons infuse in the oil?
Let the lemon peel infuse in the oil over low heat for about 15 to 20 minutes, ensuring the oil does not reach a simmer. -
Can I use this infused oil for cooking?
While it’s perfect for salad dressings and drizzling over finished dishes, it should be used as a finishing oil rather than for high-heat cooking to preserve its flavor.
Substitutions and Variations
Substitute for extra virgin olive oil: Avocado oil, Grapeseed oil, Coconut oil (for a different flavor profile)
Lemons can be substituted with any of the following:
Limes
Oranges
Only lemon zest (for a flavor that is more pronounced than using the whole lemon in the way it was intended).
When you need to substitute for sea salt, consider these three options:
1. Kosher salt:
2. Himalayan pink salt:
3. Fleur de sel:
Pro Tips
1. Zest for Deeper Flavor: Instead of just peeling the lemons, consider zesting them with a microplane for a more intense lemon infusion. This allows more of the aromatic oils to penetrate the olive oil.
2. Temperature Control: Use a thermometer to maintain the oil at a steady 150°F (65°C). Overheating can degrade the lemon flavor and the quality of the olive oil.
3. Steeping Extension: After removing the oil from heat, let the lemon peels steep in the oil for an additional 30 minutes at room temperature before straining. This extra time enhances the flavor.
4. Flavor Variations: Experiment by adding other aromatics such as a sprig of rosemary, a few peppercorns, or a clove of garlic during the infusion process for a unique twist.
5. Double Straining: When straining the oil, pass it through a layer of cheesecloth or a coffee filter after the initial straining with a sieve to ensure maximum clarity and purity of the finished product.
Lemon Infused Olive Oil Recipe
My favorite Lemon Infused Olive Oil Recipe
Equipment Needed:
1. Vegetable peeler or sharp knife
2. Microplane grater (if zesting lemons)
3. Small saucepan
4. Thermometer (capable of measuring up to 150°F or 65°C)
5. Stirring spoon
6. Fine mesh sieve or cheesecloth
7. Clean, dry glass container (such as a bottle or jar)
Ingredients:
- 2 cups extra virgin olive oil
- 2 large lemons, preferably organic
- 1 teaspoon sea salt (optional)
Instructions:
1. Wash and dry the lemons thoroughly to ensure any impurities are removed, since the peel will be used in the infusion of the oil.
2. Peeling the lemons with care is important to avoid adding bitterness to the peels. You don’t want the pith that lies just underneath the skin. To ensure a more precise job, use either a vegetable peeler or a sharp knife. If you would rather juice the lemons, or if you are harvesting them for future use in cooking, zest the lemons instead. To zest a lemon, use the microplane grater with which you would normally zest a lime.
3. Put the lemon peels in a small saucepan. Don’t crowd them so they can infuse evenly.
4. Drizzle the oil over the lemon peels in the saucepan, making sure they are completely submerged.
5. Place the saucepan on low heat and slowly warm the oil to about 150°F (65°C). The oil should not reach a boil.
6. Keep the oil at this temperature for approximately 10 to 15 minutes, giving it a stir now and then, to make sure the lemon oils are taken up by the olive oil.
7. If you are using it, add the sea salt and stir until it is completely dissolved and evenly distributed.
8. Take the pan off the heat. Let the oil reach room temperature. In this way, the flavors will meld even more.
9. After cooling, pour the oil through into a clean, dry glass container—such as a bottle or jar—using a fine mesh sieve or piece of cheesecloth to catch and hold the lemon peels. This part is very simple to do and should yield a clear oil free of any suspended solid material.
10. Store your lemon-infused olive oil in a cool, dark place. Ensure the container is sealed tightly. For the best flavor, use within one month. However, if you’re not ready to use it yet, don’t worry! Lemon-infused olive oil has a long shelf life if stored properly.
