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.