Lemon Oil

Makes 1/2 cup

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


  • ½ 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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