Easy Lemon Infused Olive Oil Recipe

Lemon Olive Oil

There are a few ingredients that I think make just about any dish more tasty. Two of those ingredients are lemon and olive oil.

Seriously, these ingredients add a pop of flavor that compliments most dishes and brings them to the next level! It only makes sense to combine the two flavors into a delicious lemon-infused olive oil.

It only takes two simple ingredients to make this tasty oil that you will be drizzling on everything!

 

What You’ll Need

  • Extra virgin olive oil
  • Lemons
  • Vegetable peeler (a sharp knife will also work)
  • Small saucepan
  • Fine mesh strainer (you can also use tongs)
  • Glass bottle or glass jar for storage

How to Make Lemon-Infused Olive Oil

It couldn’t be easier to make olive oil infused with a nice lemon flavor! All you have to do is warm the olive oil with the lemon peels to steep the flavor of the peels into the oil. This makes an oil with an amazing flavor beyond your regular olive oil. 

Olive Oil

Uses for Lemon Olive Oil

This lemon-infused olive oil is great to use in anything in which you would regularly use oil and more. If you are sauteing or making focaccia bread, use lemon oil to make them even better. Try it in different recipes for a unique flavor or try one of these ideas:

Salad dressing: You can make a variety of homemade salad dressings with this delicious lemon oil! Mix this oil with some spices and herbs, salt, and vinegar of your choice (I like balsamic vinegar) for a super simple vinaigrette.  

Pasta: Use this olive oil as the base for a tasty lemon pasta. Toss pasta with lemon olive oil, black pepper, salt, basil, and parmesan cheese to keep it super simple. For a fancier pasta, add your favorite veggies and proteins or more cheese!

Bread dip: Use this lemon olive oil to make this delicious dip and dunk some fresh bread in it for a tasty appetizer.

Drizzle on anything: This olive oil is a great addition to pizza, sandwiches, bread, vegetables, and more. Use it as a dressing and flavor boost for just about anything!

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Tips for Making Lemon Olive Oil

  • Be extra careful to not include the white pith when you are peeling your lemons. This will make your oil bitter and far less enjoyable to eat.
  • Use good quality olive oil. Inexpensive olive oil does not taste nearly as good and often isn’t even 100% olive oil. For best results, use good olive oil.
  • Use organic lemons if you can. Because you’ll be using the lemon peel, it’s ideal to use organic to avoid any pesticides you don’t want to ingest. In any case, wash your lemons very well to remove dirt, germs, and other nasty substances.

Olive oil dip

How to Store Lemon-Infused Olive Oil

Because of the lemon zest, this olive oil does not last as long as regular olive oil would. Once you bottle the olive oil in a glass bottle or glass jar, I recommend storing it in the refrigerator to extend the shelf life. It will last around 10-14 days at room temperature in a dark place. The oil will last a month or more in the fridge.

For a longer shelf life, be sure to remove the lemon peel before bottling the oil. It is tempting to leave it to continue infusing, but it will shorten the life of your oil. 

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Lemon Olive Oil

Easy Lemon Infused Olive Oil Recipe


  • Author: Tessa Hollmann

Ingredients

Scale

1 cup extra virgin olive oil

2 lemons


Instructions

  1. Wash the lemons thoroughly, being sure to scrub the peel well.
  2. Using a sharp paring knife or a vegetable peeler, remove the peel of the lemon in long strips. Avoid the white pith of the lemon as it will be bitter. 
  3. In a small saucepan, combine olive oil and lemon peels. Warm the oil over medium heat. Ensure the oil does not simmer by watching carefully and turning down the temperature as needed.
  4. Warm the oil for 10-15 minutes, then remove from heat.
  5. Allow the oil and lemon peels to cool thoroughly before removing the lemon.
  6. Remove the lemon peel, either with tongs or by straining the oil through a fine mesh strainer.
  7. Transfer the oil to a glass bottle or jar and store in the fridge for about 2 weeks.

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