Lemon Oil

Last weekend, I have managed to buy a couple of fresh Sicilian lemons. Did you actually know, that there are torns on the branches of the lemon? Well, at least on this kind. I still have no plan what I am going to prepare, but as I had no more lemon oil left, I made one small bottle.


It is very simple to make your own flavoured oils and there are so many different combinations that you can choose from! However, it is very important to prepare only small portions at once. This means that you shouldn't make more than 200-300 ml from a kind, because once you open a bottle it has to be used within a few days or a week at the most. It looses its aroma very quickly, but sealed it can be kept up to a month. It is also important to use an oil that has a neutral taste such as grapeseed oil, sunflower oil, peanut oil or a light olive oil.


It is up to you with what you want to flavour it, the method is almost the same no matter if it is lemon, orange, chili, herbs or garlic. In case you make a lemon or orange flavoured oil use only organic fruits and dry the zest in the oven on 110°C for 24 hours. Usually, I use 3 lemons to make 200 ml of lemon oil.


Heat the neutral oil until it reaches 120°C, then add the desired flavouring and remove it from the heat. Cover and let it stand until it cools completly. Now you only have to sieve it and fill it into bottles. In case you flavour the oil with garlic and chilis, then there is no need to sieve.