Lemon Oil

  • Author: Oh Happy Dane


Use this oil next time you BBQ any kind of meat or fish – or even better, try adding it on your salad!



  • 6 lemons (use only the zest)
  • 1/4 cup coarse salt
  • 1.5 cup of oil (I used Olive Oil, but you can use any oil you like)


  1. Scrub the lemon clean (seriously, use soap and scrub it; the peel can take the attention, and since you’re only using that outside zest, you want it completely clean) and dry it thoroughly.
  2. Then use a sharp knife to cut off the zest finely thin. Make sure to  avoid cutting too deep. You do not want too much of the white stuff from the lemons.
  3. Mix lemon zest and salt together.
  4. Refrigerate the next 24 hours.
  5. Now, rinse the lemon zest thoroughly a few times.
  6. Put the lemon zest and the olive oil in a small saucepan and warm it over medium heat.
  7. Do not allow the oil to simmer, or develop any bubbles, even little ones along the side of the pan.
  8. Keep the oil warm for about 10 minutes.
  9. Remove the pan from heat and let the oil cool to room temperature with the zest left in there to steep.
  10. Then remove the lemon zest and run the oil through a sieve.


Lemon-infused olive oil can be stored for several weeks, if stored sealed and with minimal light exposure.