Wash the lemons thoroughly and allow them to dry well.

Peel them, remove the pith and cut the peel into very thin strips.

Place the strips in a frying pan with 1/3 of the olive oil over low heat to warm for about 4 minutes. It shouldn't get too hot, just warm enough to infuse.

Empty the rest of the olive oil in a dark glass bottle (the size, of course, depending on the quantity that you are preparing).

Add the warm olive oil together with the peel, seal the bottle and set it aside to rest in a cool and dry place for about two weeks before you use it for the first time. Of course, the more time passes the stronger the flavor will be.

This is amazing for salads, grilled meat and marinades.

However, if you like oil with an even stronger lemon flavor, to use for example with baked fish and seafoof or even salads (cabbage - carrot, boiled greens, etc.) there is another method

Once more, wash the lemons thoroughly and dry well.

Wash and dry the sage leaves thoroughly.

Peel the lemons, remove the pith and cut the peel into very thin strips.

Cut half the quantity of lemons (half a lemon for 200 ml, one whole for 400 ml, etc.) into cubes the size of which should be such to allow them to pass through the mouth of the bottle that you will store it in.

Place the cubes of the lemon flesh together with the strips of the lemon peel into dark glass bottles.

Fill in to cover with the olive oil and set them aside to rest, always in a cool and dry place for a while longer if you follow this method (at least three weeks) before you use any of the oil. Of course, once more, the longer you leave it the more flavor the oil acquires.