Lemon-Infused Olive Oil makes food taste fabulous! Don't miss this easy recipe that brings a "wow" factor to salads, vegetables, seafood and chicken. Make some for yourself plus some to give as gifts!
I have to give props to Papa C for this Lemon-Infused Olive Oil. You're going to want to pour this stuff on everything!
I admit, I was skeptical when I first saw my hubby cooking olive oil and lemon peels on the stove.
"Can't we just pour some olive oil and squeeze some lemon juice onto our food?"
But after one taste of a meal drizzled with this infused olive oil, I was hooked. It makes food taste amazing!
So, let's get to the details. And don't miss my hubby's Lemonade Moonshine!
Recipe ingredients
Olive Oil: You can use regular or extra-virgin olive oil. You'll need one cup.
Lemon: Get two nice lemons for this recipe. You'll be using the peels from one and the juice from 1 ½ to 2 lemons.
Salt: A pinch of salt makes the lemon oil flavor pop! Try not to skip it.
How to make lemon-infused olive oil
See the card at the end of this post for the full recipe, but here's an overview.
- Scrub the lemons under running water with a brush. Dry them well.
- Use a vegetable peeler to remove the peels from one lemon. Try not to include the white pith, because it'll be bitter.
- Squeeze the lemons until you have half a cup of lemon juice.
- Add the oil, lemon peel, juice and salt to a small saucepan. Whisk to combine.
- Heat on high just until bubbles start to form, then put the heat on low.
- Steep over low heat for 15 minutes, stirring occasionally.
- Move the pan off the heat and let the lemon cooking oil sit for an hour.
- Strain out the solids using a fine-mesh strainer (affiliate link).
- Transfer the lemon olive oil to a glass bottle or jar and refrigerate.
Recipe tips
- If the lemon juice and olive oil separate, shake them in the bottle to emulsify them.
- Add some orange peel to make citrus olive oil.
Using lemon-infused olive oil
- Drizzle it on fish or seafood.
- Use it as a salad dressing or to make lemon vinaigrette.
- Add it to cooked Italian broccoli with gremolata.
- Use it to make Roasted Chicken Thighs and Vegetables.
- Marinate chicken in it for up to two hours before grilling.
- Dip fresh Italian bread in it.
- Drizzle it over pasta dishes such as Cacio e Pepe.
This makes a great gift! Package it in a nice glass bottle (affiliate link). It's perfect for Mother's Day or to bring to a dinner party!
Frequently asked questions
This lemon olive oil will last for up to three weeks and should be stored in the refrigerator, due to the lemon juice.
The lemon and oil will separate, so shake the bottle before using. If the oil has solidified, run the bottle or container under very warm water, then shake to combine.
After using some of the oil, refrigerate the rest of it within an hour so you don't decrease its refrigerator shelf life.
Wash your hands first with soap and water before cleaning produce like lemons. Use a clean vegetable brush to scrub the lemons under running water.
You should not use soap to wash lemons, according to the Food and Drug Administration (FDA), because some of it can absorb into the pores of the lemon and make you sick. Dry the lemons with a paper towel.
More recipes like this
- Simple Bread Dipping Oil
- Basil Mayo with Garlic
- Orange Dressing for Spinach Salad
- Apple Salad with Maple Vinaigrette
- Italian-Style Salad
- Charred Romaine Salad
Enjoy!
If you try this lemon-flavored olive oil, please leave a comment and a rating!
Turned out fabulous. That recipe was awesome!
- Christine
Lemon-Infused Olive Oil
Ingredients
- peels from one lemon
- ½ cup lemon juice (from 1 ½ to 2 lemons)
- 1 cup olive oil (regular or extra-virgin)
- 1 pinch salt
Instructions
- Scrub two lemons with a vegetable brush under running water. Pat them dry.
- Use a vegetable peeler to peel the yellow part of the skin off of one lemon. (Do not use any of the white part, because it will be bitter.) Place the lemon peels in a small saucepan.
- Squeeze 1 ½ or two lemons until you have ½ cup of lemon juice. Add the juice to the saucepan, then add the oil.
- Add a pinch of salt to the pan and stir. Heat the pan over high heat, just until the oil starts to bubble at the edges. (Do not boil.) Then put the heat on low and let the lemon oil steep for 15 minutes, stirring occasionally.
- Move the pan off the heat and let the lemon-infused oil cool for an hour at room temperature.
- Use a fine-mesh strainer to strain the olive oil into a mason jar or into a funnel placed in a glass bottle. Store the oil in a sealed glass bottle or jar in the refrigerator for up to three weeks.
- The oil and lemon juice will separate, so shake before using. If the oil has solidified, run the bottle or container under very warm water, then shake before using.
Video
Notes
- Drizzle it on fish or seafood.
- Use it as a salad dressing or to make lemon vinaigrette.
- Add it to cooked broccoli.
- Use it to make Roasted Chicken and Vegetables.
- Marinate chicken in it for up to two hours before grilling.
- Dip Homemade Italian Bread in it.
- Drizzle it over pasta dishes such as Cacio e Pepe.
Nutrition
(Recipe Source: Cooking with Mamma C, from my hubby, Papa C! Originally published on April 29, 2019, and updated now with additional information.)
Andrea S. says
Love this recipe. Easy and final product is delicious!
Mamma C says
Hi Andrea - I'm so happy you loved this! Thanks for leaving a review.
Brittany says
How long does this keep when stored?
Mamma C says
Hi Brittany - It could stay a few weeks in the refrigerator.