There are a number of recipes out there that call for preserved lemons. With this in mind, we’ve put together a little video tutorial on how to preserve lemons in olive oil with written instructions too.
3 lemons, washed well and thinly sliced
extra-virgin olive oil (enough to just cover)
thyme, bay leaves or rosemary (optional)
Remove pips from the lemons, and place oil and lemons in a small pot. The oil should just cover the lemons and the lemons should be quite snug in the pot or you’ll need excessive amounts of oil.
Poach the lemons with the lid off on the lowest temperature possible (only the odd bubble rising) for 30 to 50 minutes, depending on the ripeness and variety of lemon. The lemons are done when they’re soft but not mushy.
Stir in the salt and add thyme, bay leaves or rosemary for colour. Use immediately or spoon into a jar along with all the oil and seal while still piping hot. This will keep for a few months.
Many recipes use only the lemons, but the flavourful oil you have left over is brilliant in marinades, salad dressings and stirred into jasmine rice.
MAKES ONE JAR
Find three recipes that all incorporate olive oil-preserved lemons in our May 2016 issue