• I'm outlining two methods here. Peeling the zest off in strips using a vegetable peeler requires more oil and makes a slightly weaker infusion but is what I recommend starting with.
• Wash and clean the lemons.

Using A Vegetable Peeler

• Pare off the zest in strips. Massage the zest and lemon leaves if using in a bowl with the salt to release their aroma.

Using A Microplane Zester

• Zest the lemons, then mix the zest with the salt in the jar you will use to make the infused oil.

Infusing

• Add the oil to the salted zest (it should be completely covered). Screw on a tight fitting lid and store in a cool dark place for at least 3-4 days before using. It's fine to taste it here and there during the process.
• I typically strain the oil after a week and discard the zest and leaves, but if you forget, or just want to spoon some oil from the top to sample it's fine. The salt acts as a preservative to prevent the zest from spoiling.
• The oil will keep a decent flavor on its own at room temperature, but will keep the best flavor (a month or so) in the fridge.
• Olive oil will solidify when refrigerated. Allow it to come to room temperature before using.
• The oil should be drizzled raw on foods before serving. See the tips and uses section for ideas.