When life gives you lemons, you make lemon-infused olive oil—perfect for drizzling over vegetables! ☀️ So easy and quick to make!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Add lemon zest and olive oil to a saucepan.
Warm over low heat for 10–15 minutes, ensuring it doesn’t boil.
Let the mixture cool, then strain into a clean, dry bottle.
Ensure the lemon zest is free of pith to avoid bitterness.
Use a fine mesh strainer or cheesecloth for straining to remove all zest particles.
Store the infused oil in a cool, dark place to preserve its flavor.
Can I use other citrus fruits for infusion?
Yes, you can use oranges, limes, or grapefruits for a different flavor profile.
How long does lemon-infused olive oil last?
It can last up to 2 weeks if stored properly in a cool, dark place.
Can I use dried lemon zest instead of fresh?
Fresh lemon zest is recommended for the best flavor, but dried zest can be used in a pinch.
What dishes pair well with lemon-infused olive oil?
It’s great for drizzling over roasted vegetables, salads, grilled fish, or pasta.
Can I use this oil for cooking?
It’s best used as a finishing oil rather than for high-heat cooking to preserve its delicate flavor.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
