This easy DIY homemade lemon infused olive oil is great for cooking, as an ingredient in salad dressing, and can be used as a bread dipping olive oil.
1/2 cup Olive Oil
5 oz. glass bottle
wire mesh strainer
Using a vegetable peeler or paring knife, carefully strip one lemon of its zest. Try to keep each strip long and wide, and avoid getting any of the bitter white pith underneath. Stuff zest strips into your bottle. Set aside.
Zest your second lemon, and set aside. (It’s not as important to make the zesting pretty with this lemon. Just make sure you’re only getting the zest, and not the pith.)
In a saucepan, heat olive oil until a few small bubbles start forming. (If your oil starts smoking, take it off the stove and allow it to cool for 10 minutes.) If you have a candy making thermometer, you can measure the temp of the oil and when it gets to 180Add the lemon zest to the oil while it is heating.
When you see bubbles from heating the oil, turn off the heat and let it steep for about 30 minutes.
You will want to use a small or medium-sized wire mesh strainer to pour the oil into the bottle (straining out the lemon zest.) Carefully pour the lemon oil into your bottle over the uncooked strips of lemon zest.
Screw the top on the bottle and store in the refrigerator. You will want to use your lemon-infused olive oil within 2 weeks of making it.