Make Lemon Flavored Olive Oil in 2 Easy Ways at Home

In this post you will learn how to make lemon flavored olive oil that’s fresh, fragrant, and perfect for summer dishes. We’ll explore not just how to infuse it, but also why olive oil can store flavor from food, how long it lasts, and how to use lemon oil for next-level cooking. Whether you're a curious home cook or just brought back beautiful olive oil from your travels (hi, fellow flavor hunter!), you’re in the right place.

Why Lemon and Olive Oil Are the Perfect Pair

There’s something magical about the bright citrus zing of lemon paired with the smooth, rich character of olive oil. It’s sunshine in a bottle—perfect for drizzling over grilled veggies, fresh salads, seafood, or even a slice of sourdough. Unlike herbal oils like basil, lemon flavored olive oil brings a natural acidity that enhances freshness in everything it touches.

But how does it work? Can olive oil store flavor from food? Yes! Olive oil is rich in fat-soluble compounds, which makes it a perfect carrier for aromatic flavors. When you infuse it properly, it absorbs the essence of lemon in a way water or alcohol-based liquids simply can’t.

Quick Note on Safety: Avoid Raw Fresh Peels

While lemons are amazing, fresh lemon peel (with moisture) can create botulism risks if left to infuse long-term at room temperature. But don’t worry—you’ll still get that zesty flavor safely using one of the infusion methods below.

Two Safe & Easy Ways to Infuse Lemon Flavor into Olive Oil

Here are two simple, flavorful methods for making your own flavor infused olive oil with lemon at home.

Method 1: Warm Infusion with Lemon Zest (Quick & Aromatic)

Best for: Immediate use and gifts
Flavor: Bold and fragrant
Shelf life: 2–3 weeks refrigerated

You’ll Need:

• 1 cup high-quality extra virgin olive oil

• Zest of 2 organic lemons (no white pith!)

• Small saucepan

• Fine strainer or cheesecloth

• Clean glass bottle or jar

How to:

1. Wash and dry lemons thoroughly. Use a microplane or zester to remove the yellow zest only—avoid the bitter white part underneath.

   

2. Add the olive oil and lemon zest to a small saucepan.

   
   
   

3. Gently warm the oil over low heat for 5–7 minutes, stirring occasionally. Don’t let it sizzle or boil.

   

4. Remove from heat and let it cool completely.

5. Strain into your glass bottle using a fine sieve or cheesecloth.

   
   
   

6. Store in the fridge, and use within a few weeks.

Tip: For deeper citrus notes, add a strip of dried lemon peel to the bottle after straining (just make sure it's fully dry!).

Method 2: Lemon Essence Cold Infusion (Subtle & Long-Lasting)

Best for: Gentle flavor, longer shelf life
Flavor: Smooth and aromatic
Shelf life: 1–2 months refrigerated

You’ll Need:

• 1 cup olive oil

• 8–10 drops organic lemon essential oil (food grade)

• Clean glass bottle

How to:

1. Add your olive oil to a sterilized glass bottle.

2. Stir in a few drops of food-safe lemon essential oil.

3. Shake well and taste. Add more drops if desired.

4. Keep refrigerated for freshness.

This method avoids any water content and offers a longer-lasting flavor infused olive oil—perfect for busy cooks or gifts.

 Can Olive Oil Store Flavor from Food Longer?

Yes—if you use dry ingredients or essential oils. The more moisture or raw matter (like fresh lemon peel), the faster it spoils. Olive oil is naturally a great flavor carrier, but it needs proper storage to keep those flavors fresh.

5 Delicious Ways to Use Lemon Flavored Olive Oil

1. Grilled Fish or Shrimp: Drizzle it over grilled seafood with herbs.

2. Lemon Vinaigrette: Mix with white wine vinegar, honey, and mustard.

3. Roasted Veggies: Toss potatoes, carrots, or asparagus in it before roasting.

4. Avocado Toast Upgrade: A splash of lemon olive oil + chili flakes = yum.

5. Pasta Finisher: Drizzle over pasta dishes with garlic, spinach, or feta.

Pro Tips: Get the Most Out of Your Lemon Oil

• Use a dark glass bottle to preserve freshness and flavor.

• Keep it in the fridge (especially for homemade oil).

• Always label with the date so you know when to toss it.

• Use within 1–2 months, even if refrigerated.

Olive Oil Flavoring FAQ

Q: Can olive oil store flavor from food longer with vinegar or alcohol?
A: Not really. Vinegar and alcohol are water-based and don’t mix well with oil. Stick with dry or oil-based flavoring like lemon zest or essential oils.

Q: Can I blend whole lemons into the oil?
A: No, blending whole lemons (with juice) introduces water, which can cause spoilage and health risks. Stick to dry peel or essential oils only.

Q: What’s the difference between infused basil olive oil and lemon flavored olive oil?
A: Basil oil is more savory and herbal, while lemon oil adds brightness and citrus zing. You can even blend both for a gourmet twist!

Bottle the Sunshine

Making lemon flavored olive oil is one of those simple pleasures that elevates everyday meals. It smells like summer, tastes like sunshine, and makes even basic dishes feel special. And unlike store-bought versions, homemade lemon oil is clean, customizable, and made with ingredients you trust.

So grab a couple of lemons, a good bottle of EVOO, and give your kitchen a flavor upgrade you’ll actually use.

Bonus: Try This Next

If you loved this, try making Basil Flavored Olive Oil too—it pairs beautifully with lemon in vinaigrettes or pasta dishes.