Make Lemon Oil Yourself – That’s How it Works

Lemon Oil Preparation: What you need

  • an airtight sealable glass bottle
  • 2 organic lemons
  • 250 ml olive oil
  • a peeler
  • depending on the recipe, a saucepan or baking paper

Lemon oil from fresh lemon zest

  • Thinly peel the zest of the organic lemons with a vegetable peeler.
  • Be careful to cut off as little white as possible with the peel.
  • Boil some water in a saucepan and blanch the peels for about 1 minute.
  • Then drain the shells and pat dry with a paper towel.
  • Heat 250ml olive oil in a saucepan. But don’t let the oil get hot.
  • Put the peel in the glass bottle and pour in the warm oil.
  • Close the bottle well and leave it in a warm place for 14 days.
  • After 2 weeks, pour the mixture through a sieve, pour the oil back into the bottle and keep it away from light.

Lemon oil from dried lemon peel

  • Using a vegetable peeler, remove the zest from 2 organic lemons, leaving as much of the white on the lemons as possible.
  • Place baking paper on a baking tray put the shells on it and dry them in the oven at 140 degrees for about 30 minutes.
  • Put the dried lemon peels in a bottle and pour in 250 ml of oil.
  • Leave the tightly closed bottle in a dark place for 14 days.
  • To remove the zest from the lemon, strain the oil through a sieve, pour it back into the bottle and keep the oil in a dark place.

Shelf life of homemade lemon oil

  • Your homemade oil will keep for several months in a dark place.
  • You can also leave the lemon peel in the bottle and set it up decoratively in the kitchen.
  • However, the oil will only keep for a few weeks.
  • There is a risk of mold if the bowls are no longer completely covered with oil.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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