Lemon-Infused Olive Oil

The oval yellow citrus fruit (*Citrus × limon*) delivering 5–6% citric acid plus fragrant d-limonene in the peel — essentially a complete seasoning of acid, aroma, and brightness in one package. Meyer lemons are sweeter with floral notes; Eureka and Lisbon are standard supermarket varieties. Use the whole fruit: zest for aroma (before juicing — the tool ruins the peel otherwise), juice for acid, rind for preserved lemons. Rolling the lemon before cutting breaks internal membranes and yields more juice.