Print Recipe

Lemon Olive Oil

It makes total sense. And surprised the crappies out of you.


  • 2 Lemons quartered - Leaving the pith, seeds, everything!
  • 1 cup Olive Oil
  • 1-2 teaspoons Kosher salt


  • In the bowl of a food processor or blender, combine lemons and kosher salt. Process or ┬áblend until completely smooth. Add the olive oil in a stream and continue to process until completely smooth and combined. You can strain if desired pressing on the solids to extract as much liquid as possible. Pour into a tightly sealed container and store in the refrigerator until ready to use.
  • Lemon olive oil will keep up to 3 weeks.
  • Adapted from: Saveur Magazine