Use a potato peeler or a very sharp knife to gently peel the zest from the lemon. Make sure you don’t peel the white pith (white part) of the lemon when you’re peeling the skin off.
In a jar, add the peel and olive oil and keep in a dark cabinet (no sunlight) for about two weeks or at least one week. The quantity of oil depends on how pungent you want your oil, you can fill just enough to cover the lemon peel or do ratio 1:1. (one lemon peel to one cup of oil).
Keep in airtight sterilize container (if you're going to consume it) and safe in a place with no or minimal light.