What specific technique is suggested for capturing the essential oils and antioxidants from the citron rind without heavy sugar processing?

Creating an oil infusion by covering zest and grated pith with a neutral oil for two weeks.

To utilize the valuable fat-soluble components—the antioxidants and essential oils—from the citron rind without relying on high-sugar preparations like candying, a specific slow infusion method is recommended. This process involves combining the grated zest and pith with a high-quality, neutral cooking oil, such as refined avocado or sunflower oil. This mixture must then be left in a dark, cool environment and agitated daily for approximately two weeks. This slow saturation allows the oil-soluble constituents to transfer effectively into the cooking medium, which can then be strained and used for cooking or flavoring.