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CuisineEuropeanMediterraneanHigh-FiberLow-FatLow-SugarLow-CalorieMeal PrepStove TopUnder 30 MinutesEasy5 Ingredients or LessVegetarianVeganLow-CarbHealthyGluten-FreeDairy-Free

Lemon Olive Oil

featured in 6 Surprising Ways To Use Veggie and Fruit Peels

Pucker up for this zesty Lemon Olive Oil cake that's sure to brighten your day! This light and fluffy dessert is a delightful combination of citrusy goodness and rich olive oil, perfect for any occasion.

Gwenaelle Le Cochennec
Tasty Team

Under 30 minutes

Lemon Olive Oil

Inspired by souvlakiforthesoul.com

Under 30 minutes

Ingredients

for 32 servings

  • 4 lemons, thoroughly washed
  • 2 cups olive oil (480 mL)

Nutrition Info

  • Calories 117
  • Fat 13g
  • Carbs 0g
  • Fiber 0g
  • Sugar 0g
  • Protein 0g

Estimated values based on one serving size.

Preparation

  1. Peel the lemons with a peeler, making sure to avoid the white pith, which would make the oil bitter.
  2. Add the peels to a medium pot filled with the olive oil and stir.
  3. Let simmer over very low heat for 15-20 minutes.
  4. Strain out the peels.
  5. Transfer the infused oil to a bottle or other resealable container.
  6. The oil will keep in the fridge for a few weeks. If you see any signs of spoilage, discard it.
  7. Enjoy!
  8. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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Lemon Olive Oil

Inspired by souvlakiforthesoul.com