Infusing Citrus Oils
Infusing oil with citrus peel concentrates the essential oils found in the skin into a fat base, creating a finishing drizzle that is brighter and more potent than any dried extract. Use high-quality, unrefined oil and ensure the peels are completely free of bitter white pith to maintain a clean flavor profile.
Patience is your primary ingredient.
The infusion process relies on time rather than heat to extract flavor, preventing the oil from going rancid or taking on a cooked taste. Only use organic citrus to avoid residue from waxes or pesticides.
- vegetable peeler
- glass mason jar with tight lid
- fine-mesh sieve
- funnel
- dark glass bottle for storage
What goes in.
- 1 cupextra virgin olive oil or neutral grapeseed oil
- 4large organic lemons, oranges, or grapefruits
Remove the white layer
The white pith is chemically bitter; if you include even a sliver, your oil will taste astringent. If you see white on the back of your peel, use a paring knife to gently scrape it away before adding the peel to the oil.
The method.
Prepare the citrus
Wash the fruit thoroughly in warm water and dry completely. Use a peeler to remove wide strips of zest, ensuring you get only the colored outer layer.
Combine
Place the strips into a clean, dry glass jar and pour the oil over them until they are entirely submerged. Seal the lid tightly.
Infuse
Place the jar in a cool, dark cupboard. Shake the jar once daily to circulate the oil around the peels.
Strain
After seven days, test the oil. If the aroma is sufficiently citrusy, strain the peels out using a fine-mesh sieve. Discard the spent peels.
Store
Pour the infused oil into a clean, dark glass bottle. Keep it in a cool place and aim to use it within one month.
When it doesn't go to plan.
Warm the oil slightly over very low heat before pouring it over the peels to speed up the initial extraction, but never let it simmer.
If you see any condensation inside the jar, your peels were not dry enough; discard the batch to prevent mold.
Label the bottle with the date and type of citrus to avoid confusion.
The ones that keep coming up.
Can I leave the peels in the oil indefinitely?
No. After about two weeks, the peels may begin to break down and introduce moisture, which creates an environment for spoilage.
Does this need to be refrigerated?
It is not required if kept in a cool, dark place, but storing it in the refrigerator will extend the shelf life and preserve the vibrancy of the citrus notes.
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