Lemon Myrtle Condiment Oil

Origin: Australia (native bush food ingredient). An infused oil or dressing made using lemon myrtle (Backhousia citriodora), a native Australian plant with an intensely lemony aroma, increasingly commercialized as part of Australia’s broader native bush food movement.

Flavor Profile: Strongly citrusy and lemony, more intense and slightly eucalyptus-tinged compared to actual lemon zest.

Culinary Uses: Finishing oil for seafood and salads; flavoring agent in dressings and marinades seeking a citrus note without the acidity of actual lemon juice.

Regional Variations: Lemon myrtle is also sold as a dried leaf/powder for spice blends; this is its oil-infused condiment application.

Storage: Keeps for months in a sealed, dark bottle, similar to other infused oils.

Notes: Native Australian bush foods commercialised this way (lemon myrtle, wattleseed, macadamia) are widely commercialised culinary ingredients, distinct from ceremonial or culturally restricted Indigenous plant uses.