Geoffrey Zakarian makes Citrus Infused Olive Oil, as seen on Food Network's The Kitchen
Recipe courtesy of The Kitchen

Citrus Oil

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  • Level: Easy
  • Total: 3 hr 10 min (includes steeping time)
  • Active: 10 min
  • Yield: 1 cup



  1. Use a peeler to remove the peel of both the lemon and orange. Try to press gently with the peeler, so that you remove only the rind and avoid peeling off the white pith.
  2. Put the citrus peels and olive oil in small saucepot. Heat over low heat for about 3 minutes, until the peels soften and bubble but do not curl. Set aside to cool and steep, about 3 hours.
  3. Remove the peels from the oil. Using a funnel, pour the flavored oil into a spouted cruet. Store in the refrigerator. This oil can be used to make vinaigrettes, pastas, sauces, etc.