Orange Or Lemon Infused Olive Oil Recipe

Elevate your dishes with homemade citrus-infused olive oil! This vibrant recipe takes just an hour and costs a fraction of store-bought versions. Perfect for adding a burst of fresh flavor to seafood, salads, or roasted vegetables. Make a large batch or a small amount – the choice is yours! Tonight, I'm using a quarter cup to make delicious orange shrimp.

Prep Time 15 mins
Cook Time 65 mins
Calories 2032.6 kcal
Protein 4g
Rating 4.5 (2 Reviews)
Orange Or Lemon Infused Olive Oil 48

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Orange Or Lemon Infused Olive Oil

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How to Make Orange Or Lemon Infused Olive Oil

  1. Zest the peel from 2 oranges or 3 lemons (avoiding the bitter white pith).
  2. Combine 1 cup of high-quality olive oil and the orange/lemon zest in a food processor.
  3. Pulse until the zest is finely minced and evenly distributed throughout the oil. Avoid over-processing.
  4. Transfer the mixture to an airtight container. Let it infuse at room temperature for at least one hour (or up to 24 hours for a more intense flavor).
  5. Strain the infused oil through a fine-mesh sieve or cheesecloth-lined strainer into a clean container. Discard the zest.
  6. Store the infused olive oil in an airtight container in the refrigerator for up to 2 weeks.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

98g

Fat

149g

Carbs

10g