Let sit at room temperature for one hour, and then strain through a fine mesh strainer. *You want clean jars. Cut the peel from 2 oranges or 3 lemons. Steep grated lemon zest in olive oil at room temp for a couple weeks, then strain into a clean jar and refrigerate. A lovely lemon olive oil subtly infused with the delicate scent of Meyer lemons. 12 (1/4-inch thick) lemon slices Wonderful drizzled over salads or pasta, or for use in cooking. Heat olive oil, drop in lemon zest, heat below simmer for 10 minutes, cool, refrigerate and strain before using. 2. Deselect All. Cut the peel from 2 oranges or 3 lemons. Turn heat to low and let warm for 20 minutes. In searching for recipes I found three basic versions: 1. Pulse until well blended. Meanwhile clean the jar(s) you intend to store the oil in with soap and very hot water. https://gardeninthekitchen.com/rosemary-lemon-infused-olive-oil Use right away, or store tightly covered in the refrigerator for up to two weeks. Pulse until well blended. Get Lemon Oil Recipe from Food Network. In a medium sauce pan, combine olive oil and lemon peels. Peel the lemons with a peeler, making sure to avoid the white pith, which would make the Preparation. https://www.olivemagazine.com/recipes/quick-and-easy/chilli-infused-oil Place the peel in a food processor with one cup of oil. https://aliyahsrecipesandtips.com/olive-oil-lemon-infused-recipe Mason jars work perfectly here but a fancier bottle will work as well. 3. Perfect paired with roasted potatoes and even chicken, this rosemary You can also use Eureka lemons for this. Remove from heat and let cool. https://www.pinterest.com/sonomafarm/lemon-olive-oil-recipes 1/2 cup extra-virgin olive oil. Place the peel in a food processor with one cup of oil.