Lemon Oil

Basic Recipe 16

Preparation info

  • Difficulty


  • Makes

    1 litre

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 20 Lemons
  • 1 tsp Salt
  • 1 tbls Sugar
  • 2 Lemons, juiced and zest
  • 500ml Grape seed oil
  • 500ml Extra virgin olive oil


Wash the lemons and remove the zest from them over a large bowl to catch all the spray released from the peel. Dissolve the salt and sugar in the lemon juice in a heavy-based pot. Add the oils and lemon zest. Place over a very low heat and gently warm the oil. Remove from the heat and allow the lemon zest to infuse in the oil for 24 hours. Pass it through a sieve lined with a double-layer of muslin cloth. Discard the zest. Store the lemon oil in a sealed bottle and refrigerate until ready to use.