Room temperature citrus are easier to juice than cold ones. If you only need juice for a recipe, first zest or remove peel from fruit and keep for another use (see step 2). Before juicing, place fruit on a work surface and firmly roll with your hands. This will cause the inner membranes to pull apart and allow juice to flow more freely. If citrus is very firm, zap fruit in the microwave a few seconds to encourage juice to release.

To make orange flavoured oil, remove peel, with no white pith, from 1 large orange. Pulse in a food processor with 3/4 cup olive oil until well blended. Let sit 1 hour. Pour and press mixture through a cheesecloth-lined strainer. Store oil in a sterilized jar in the refrigerator. To make lemon flavoured salt, combine 1/2 cup flaky sea salt with finely grated zest of 1 lemon. Spread on a parchment paper-lined baking sheet. Bake at 225°F for 50-60 minutes, or until salt and zest are dried. Cool and then store salt in an airtight container. Use oil and salt to flavour salads, vegetables, fish, chicken or other dishes.

If you only need juice for a recipe, freeze zest in small ice cube trays with olive oil. When needed, thaw and use those cubes to flavour such things as marinades, dressings, grilled vegetables and roasted fish, chicken or meat. 

If you have leftover juice, freeze it in small ice cube trays too, to have at the ready to thaw and use next time you need some. Freeze the juice with a small slice of the fruit it came from so you know what type it is.