Oleo-Saccharum by Emma Laperruque - Recipe Print View

Combine the citrus peels and sugar in a sturdy bowl or measuring cup or container. Mash with a muddler or spoon really well—pretend you’re angry at the Oleo-Saccharum (maybe you are!). Let it do its thing for at least 5 hours and up to 24 hours. Feel free to mix and mash every so often, if you’re passing it by. Strain out the citrus peels (really press on them in the sieve, to extract all that good oil) and store the oil in the fridge for up to a couple weeks.