improperly stored infused oils can create food-safety concerns.
A safer approach is to use properly dried lemon zest and follow a tested infused-oil recipe with appropriate storage instructions.
When in doubt, prepare a small quantity, refrigerate it, and use it promptly rather than storing homemade fresh-peel oil at room temperature for long periods.
Quick Lemon Oil for Immediate Use
Instead of preparing a long-term infusion, finely grate a little fresh lemon zest directly into olive oil shortly before serving.
Add herbs, black pepper, or a small amount of lemon juice
