Lemon-Infused Olive Oil

Lemon-infused olive oil recipe

The Spruce / Victoria Heydt

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 16 servings
Nutritional Guidelines (per serving)
121 Calories
14g Fat
0g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16
Amount per serving
Calories 121
% Daily Value*
Total Fat 14g 17%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 0g
Vitamin C 3mg 14%
Calcium 2mg 0%
Iron 0mg 1%
Potassium 7mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The best lemon olive oil is made by including lemon in with the olives when the olives are cold-pressed for their oil. Know that nothing one makes at home will quite live up to that standard, but most commercial lemon-infused olive oils are not made that way, and instead are made more or less as described below, with a gentle heat-and-soak.

Lemon-infused olive oil is fabulous to use in a salad dressing but is also nice to have on hand to simply drizzle over grilled vegetables, chicken, or fish. It's also not bad for dabbing on fresh goat cheese or even using on plain whole milk yogurt or lemon sorbet.

Lemon-infused olive oil keeps, sealed and with minimal light exposure, for several weeks.

Note: You may be tempted to leave the lemon zest in the oil, but the oil will keep longer if you remove it. Plus, once the oil has cooled down, it's not going to take up more flavor from the zest.


  • 1 large lemon

  • 1 cup olive oil

Steps to Make It

  1. Gather the ingredients.

    Ingredients for lemon-infused olive oil
    The Spruce / Victoria Heydt 
  2. Scrub the lemon clean using soap. Dry it thoroughly.

    Scrub lemon clean
    The Spruce / Victoria Heydt
  3. Use a very sharp paring knife or a vegetable peeler to remove the zest from the lemon in long strips. Unlike most calls for zest, you want big strips, not small gratings. The zest is just the bright yellow part of the peel, not the bitter white pith immediately below it. Whatever you do, leave the pith behind, it will turn the oil bitter; if bits of pith cling to the zest, use a sharp knife to carefully cut it off.

    Cut peel
    The Spruce / Victoria Heydt
  4. In a small saucepan, warm the lemon zest and the olive oil over medium heat. Do not allow the oil to simmer, or develop any bubbles (even little ones along the side of the pan). Keep the oil warm for about 10 minutes.

    Water on zest
    The Spruce / Victoria Heydt
  5. Remove the pan from heat and let the zest steep as the oil cools to room temperature. Strain the lemon zest out of the oil: either pour it through a sieve or simply use tongs or a fork to lift the zest out of the oil, letting any excess oil drip off back into the pan.

    The Spruce / Victoria Heydt
  6. Transfer the lemon-infused oil into a clean jar or another type of sealable container. Store the oil in a cool, dark place. Use in your favorite recipes and enjoy.

    Funnel and pot
    The Spruce / Victoria Heydt


  • The peel needs to be completely clean because you're only using the outside zest. Scrub it thoroughly with soap and water; the peel can take the attention.

Recipe Variations

You can certainly infuse olive oil with other things, and the method is the same.

  • Garlic-infused olive oil—use 3 whole peeled garlic cloves (you must remove the garlic cloves once the oil cools; it is not safe to leave the garlic in the oil)
  • Orange-infused olive oil—switch out the lemon zest for orange zest
  • Rosemary-infused olive oil—pop in a sprig of rosemary; this one looks lovely and is perfect to give as a gift