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Lemon Oil


Keep lemon oil on hand to make salad dressings or to use when cooking fish.

  • Yield: Makes 1/2 cup

Source: Martha Stewart Living, August 2001


  • 1/2 cup extra-virgin olive oil
  • Zest of 2 lemons


  1. Combine oil and lemon zest in a small saucepan. Set over low heat, and cook very gently to infuse oil with lemon, about 10 minutes. Remove from heat; let cool.

Cook's Notes

Oil can be kept at room temperature, tightly sealed, for 1 month.

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