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Generaly speaking, only once cold pressed oils not too finely filtered (a bit cloudy) are best for flavor and worse for keeping and high heat cooking (frying) . On the opposite, heated, heat pressed and heavily filtered (with help from some chemicals) oils can be kept an eternity, support their highest possible cooking temperature but have the less flavor. ...


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I am just now trying the whole "essential oil made at home" thing, so came across your post, and thought I would add a couple of things (even though your post is old): (1) try putting the remaining "oil" in the freezer to see if the natural oil that was extracted from the lemon rind will separate further from the rest of the liquid (be it vodka or water, or ...



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