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Preserved Lemons with Fino Olive Oil

Posted by Susie Taylor on

Preserved Lemons with Fino Olive Oil
  • 6 lemons,
  • 6 tbs coarse sea salt, 
  • 2 sprigs rosemary, 
  • 2 red chillies, 
  • juice of 6 more lemons,
  • olive oil (from Fino)

Sterilise a large kilner jar. Cut a deep cross in the lemons nearly all the way to the bottom but leaving all 4 quarters attached. Stuff each lemon with a tablespoon of salt and place in the jar. Squeeze them down – it will be a tight fit! Seal the jar and leave for a week. Remove lid and using a wooden spoon press down as hard as you can to get as much juice out as possible. Add rosemary, chillies and extra lemon juice. Cover with a thin layer of Fino olive oil. Reseal and keep in a cool place for 4 weeks. Simple!


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