Last Updated on June 1, 2025 by Nico
Lemon infused oil adds a fresh and luxurious flavour to salads, pasta dishes, and every sorbet. With only two simple ingredients, this infused oil is ready in under an hour.
How to make lemon olive oil
Ingredients
Premium extra virgin olive oil or organic extra virgin olive oil (here’s a cold pressed source). You can also use avocado oil for a more neutral flavour but I’d recommend avoiding highly processed oils (like canola oil) as they can cause inflammation in your body.
Lemon peels from 2 unwaxed lemons
Optional: a few fresh herbs like thyme or rosemary
The full measurements are in the recipe card below.
Supplies
A small saucepan
A small jar or glass bottles for storage
A vegetable peeler or a sharp knife
Mesh strainer
Instructions
Wash and dry your lemons and make sure to use unwaxed lemons.
Use a vegetable peeler or sharp knife to carefully remove the lemon peels from the fruit, you want to avoid the bitter white pith as well – try your best to get only the peels. Use the peels, not the lemon zest.
Add olive oil and peels to a small or medium saucepan.
Warm over low heat (or use a slow cooker or immersion circulator for a more hands-off approach). Avoid letting the oil simmer or bubble – you just want it to gently warm.
Let the oil gently infuse for 10–15 minutes—don’t boil it!
Turn off the heat and cool to room temperature. Then strain with a fine mesh strainer.
Use a funnel to pour the lemon infused oil into a clean bottle and use within 2–3 weeks. Store in a dry place away from sunlight.
How long does it last?
You can store the infused oil in a dark place for 2-3 weeks.
How to use it
- Use it as a salad dressing and drizzle it over leafy green salads
- Stir it into pasta dishes for more natural lemon flavors
- Drizzle it over avocado toast
- Drizzle the lemon oil over a lemon sorbet (my favourite way to use it!)
- Use it in any recipe that uses olive oil and could use a boost of citrus
- Add it over roasted veggies or fish
- You can split it into small batches and give it as a summery, handmade gift
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The Simplest Lemon Infused Oil Recipe
Ingredients
Equipment
Method
- Wash and dry your lemons and make sure to use unwaxed lemons.
- Use a vegetable peeler or sharp knife to carefully remove the lemon peels from the fruit, you want to avoid the bitter white pith as well – try your best to get only the peels. Use the peels, not the lemon zest.
- Add olive oil and peels to a small or medium saucepan.
- Warm over low heat (or use a slow cooker or immersion circulator for a more hands-off approach). Avoid letting the oil simmer or bubble – you just want it to gently warm.
- Let the oil gently infuse for 10–15 minutes—don’t boil it!
- Turn off the heat and cool to room temperature. Then strain with a fine mesh strainer.
- Use a funnel to pour the lemon infused oil into a clean bottle and use within 2–3 weeks. Store in a dry place away from sunlight.
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