Preserved Lemons In Olive Oil


  • 6 large thick-skinned, un-waxed lemons, thoroughly washed and dried
  • About 150g coarse kitchen or sea salt
  • Teaspoon of black peppercorns
  • 2–3 cinnamon quills
  • A few bay leaves
  • Juice of 3-4 lemons
  • Extra-virgin olive oil, to cover


Slice the lemons lengthwise into 6 wedges and put them into a large ceramic or glass bowl. Sprinkle the salt and peppercorns over the top and thoroughly mix everything together.

Cover the bowl with glad wrap and put it in the fridge. Leave the lemons for three days, stirring them a couple of times each day.

To store the lemons, you will need some clean, dry jars that have tight-fitting lids. Just make sure the lids are plastic-lined (or use glass clip-lock jars) or they may corrode.

Tightly pack the lemon wedges into the jars, pressing down firmly on them to release as much juice as possible. As you go, add a piece of cinnamon quill and a bay leaf or two to each jar, and divide the left-over juice evenly between the jars. Pour the extra lemon juice over the top then completely cover the lemon wedges with olive oil so they’re submerged in it. Clean the jars and seal tightly.

Leave the lemons in a cool, dark place for at least 1 month before using them. After this time, pop them in your fridge where they can stay for up to a year.

To use them, take out as many wedges as you need, scoop away the pulp slice or dice the rind finely. Top up the jar with more olive oil if necessary, so the remaining lemons stay submerged.