Lemon Infused Olive Oil

I love to use this lemon-infused olive oil in homemade salad dressings. Trust me, this oil imparts a depth of flavor that is very different than just adding lemon juice to your dressings and salads. 

Lemon-Infused Olive Oil


  • 1.5 cups unrefined olive oil
  • 5-6 organic lemons

Sharon Lawrence, RDNSharon’s Nutrition Advice:

Always choose extra virgin olive oil because it requires very little processing during extraction, allowing the nutrient content to be preserved. Extra virgin olive oil contains mixed tocopherols, the natural form of vitamin E. Tocopherols serve as powerful heart-healthy coagulants, helping to thin the blood and reduce the risk of blood clots and blocked blood vessels. Olive oil is also loaded with bioflavonoids, heart disease fighting antioxidants which protect your arteries from the buildup of LDL cholesterol.

Lemons are packed with vitamin C, vitamin B, potassium, and phosphorous, vitamins and minerals used for supporting a healthy heart and blood pressure. Fresh lemon juice also has antibacterial and antimicrobial qualities and can help maintain a healthy digestive tract.

Drinking a mixture of lemon, olive oil, and water an hour before eating breakfast daily can flush and help detoxify your gallbladder, liver, and kidneys. This mixture can also create healthy skin and nails, reduce gas and bloating, protect from ulcers, and relieve constipation without irritating your intestinal tract.

To Prepare:

  • Wash and dry the lemons well. You don’t want any moisture left on the lemons, as you will be adding the zest into hot oil.
  • Zest the lemons, trying your best to remove all of the zest on each lemon. See more information on zesting in my BriandDNA kitchen tips
  • Heat your olive oil to 165°F over medium heat. Oil heats rapidly so watch closely to prevent burning.
  • Add ½ of lemon zest to the olive oil and reduce to a simmer for 2-3 minutes, never letting oil raise beyond 225°F. (If lemon zest begins to brown, remove from heat immediately.)
  • Cover and allow to cool on stove top for about 1 hour.
  • Place remaining zest in the bottom of a mason jar and refrigerate.
  • After cooling the oil, strain to remove the lemon zest from the oil. Discard zest and add strained olive oil to remaining chilled fresh zest.
  • Refrigerate for at least 24 hours to allow flavors to merge and completely develop. Since pure olive oil will solidify when refrigerated, bring it out and allow to sit on counter for about 30 minutes to allow the oil to return to its liquid state before using, or run the bottle under warm water. Keep unused oil refrigerated.
  • Place the peeled lemons in a covered container and use each morning in warm water.

Briand DNA Lemon Infused Olive Oil Recipe



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