Lemon, Rosemary & Thyme Infused Oil


  • Zest of 1 large lemon removed in long strips with a vegetable peeler
  • Extra virgin olive oil
  • Fresh rosemary (washed and dried)


Step 1

Add lemon strips and rosemary to infuser section of the bottle and then fill with oil. Seal the bottle and infuse in a cool dark place for a few days before using. You should keep your infused oil in the fridge and use within one week as you are using fresh herbs.