- 1). Wash a lemon with antibacterial soap. Rinse the lemon completely and dry it.
- 2). Remove the bare outer skin of the lemon with a lemon zester or a vegetable peeler. Peel off just the yellow coating of the lemon without getting any of the white pith beneath it. The yellow coating without the white pith is called the lemon zest.
- 3). Measure 1 cup of extra virgin olive oil into a small saucepan. Heat the oil over low heat until it just barely simmers.
- 4). Drop the lemon zest pieces into the olive oil. Turn the heat down slightly until the oil is just below a simmer. Keep the oil at that temperature for 10 minutes.
- 5). Remove the pot from the stove and cover it with a lid. Set the pot aside to cool for at least two hours, or until it's at room temperature.
- 6). Pour the oil and lemon zest strips into a decorative jar or bottle. Seal the container with a lid and place it in the refrigerator until you're ready to use it. Strain out the lemon zest pieces before you use the oil.
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