Lemon olive oil is a finishing oil — you use it after cooking, drizzled on at the end to brighten a dish with fresh citrus flavor and fruity olive oil richness. It's about flavor impact, not for cooking with heat. Common uses: A pour over grilled fish or roasted vegetables, a swirl into soups right before serving, a drizzle on ricotta toast, or finishing a simple salad. The lemon stays bright because you're not heating it. If you cooked with lemon olive oil in a pan, the delicate citrus would fade and you'd waste what makes it special. You can absolutely make your own by infusing good olive oil with fresh lemon zest and juice, or buy a bottle ready-made. Either way, store it in a cool, dark place and use it within a few months so the lemon flavor doesn't dull. Does that click — are you thinking of a specific dish you'd want to finish with it?
👩🍳 Like Chef Jen’s cooking tips?
Share what you’re cooking, ask questions and get more helpful cooking ideas.