The oil seals off the air, allowing botulism to grow in there. Sorry.....
The only way to use is put in the fridge and use in a few days or freeze.

Heavens, I can't see that there's a risk with olive oil infused with brined lemons. You have salt and a high acid citrus. That is in no way in the same category as low acid foods like garlic or peppers.

If you can figure out a way to use the infused oil, I would.

Carol

I see it as having plenty of liquid in there to allow bacteria to grow.

My fermented lemons are lemons, salt, and dry spices like pink peppercorns and cinnamon.

Unlike cucumbers, fermented or brined lemons rest only in lemon juice and salt. I don't know of any recipe out there which uses water. It's 100% salt-laden acid.

Carol

At this point it is lemon juice, kosher salt and olive oil with a few buried, quartered lemons.

I have a pretty good (haven't made it in a while) summer veggie pizza that uses summer squash and lemon-infused olive oil. It will be interesting to see how your infusion turns out and whether the salt limits its usefulness.

Carol

It tastes like lemony oil with a slight back flavor of salt, but not much at all. It will be interesting to cook with it.

I was wondering if I could use the lemon-oil salt as a base to bake in ... something like shrimp or chicken. I seem to remember reading a recipe for shrimp baked in salt recently.

You can certainly give it a try. Some Greek recipes come to mind, a roasted potato dish with olive oil and lemon as well as lemon chicken with oregano. There should be lots of Mediterranean possibilities.

Oh, and I'll bet it would work fine for marinated and warmed mixed olives. Patricia Wells has a good recipe.

Carol