Lemon Confit in Extra Virgin Olive Oil

by Mary Papoulias-Platis

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I have several trees in my yard and what better way to celebrate than to make preserved lemons?

It’s a pretty odd way to celebrate-right?  But it’s two-fold.  My Meyer tree is over-producing this year and I have to preserve them for future meals. Not that I’m unappreciative, but I need to do something with all these lemons.  So confit is the answer. This is best made with Meyer lemons, which have thin-skin, are mildly acidic for a quicker cooking time. But regular lemons can also be used. I decided to use them in this olive oil confit, and will later preserve my larger lemons in salt.  I’ll post that later as they come in.

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Let me explain what confit is. Confit is an old French term used for the preserving foods in a liquid, whether it be oil or fat. Confit can be use in so many ways. I’ve listed just a few ways you can incorporate them into your daily dishes. Need a reason to add lemon trees to your property.  This may hopefully help you make that decision.

  • Place a bowl of these lemons on your appetizer tray, and let your guests use with cheese.
  • Use on broiled fish, lamb or pork as a topping.
  • Add to your homemade salad dressing, by blending it in the blender for a smooth sauce.
  • Top on any dessert, such as fresh fruit, pound cakes, and ice cream.
  • Use to flavor any roasted vegetable, try asparagus, green beans, or potatoes.

 

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 Always start with fresh, clean lemons.

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I’m a big believer in setting up your ingredients before hand. In the culinary world that term is “mise en place”.

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Make sure all your spices are fresh! These cinnamon sticks just perfumed my entire kitchen when I opened them. Sent to me from Frieda’s Specialty Produce, please check out their site and all they have available.

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Using a serrated knife helps in slicing the lemons, crosswise. The lemon was placed on the cutting board , open-end down for safety and ease of cutting.

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Place everything in your pot and bring to a simmer. Make sure your pot in large enough for the oil not to spill-over.

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Watch this carefully at the beginning , while it comes up to a slow-boil before reducing it to a simmer for 15 minutes. Don’t leave the room.

Gently stir to combine flavors. Remove from the heat and cool.

Place in a sterilized jar and keep in the refrigerator.

Lemon Confit in Extra Virgin Olive Oil
 
Lemon confit is a way to preserve your lemons. Add this flavored oil to many of your dishes for additional flavor. Lemons may also be used as a topping to your favorite grilled meat. Add finely chopped lemons to grain dishes, risottos and salads.
Author:
Recipe type: Preserved Lemons
Cuisine: Meditterannean
Ingredients
  • Makes 2 cups
  • 2 lemons or 3 Meyer lemons
  • 1½ cups extra-virgin olive oil
  • 1 cinnamon stick - 2" long
  • 4 whole cloves
  • ¼ teaspoon peppercorns
  • ½ teaspoon kosher salt
  • ½ teaspoon red pepper flakes, crushed
  • 2 bay leaves
Instructions
  1. Halve lemons crosswise. Strain and squeeze their juice into a bowl. Set aside.
  2. Thinly slice juiced lemons crosswise and transfer lemons to a 1 quart sauce pan.
  3. Add reserved juice, and remaining ingredients.
  4. Over medium heat bring mixture to a low boil, reduce to a simmer.
  5. Cook for 15 minutes, stirring several times..
  6. Remove from heat, and let cool.
  7. Transfer lemon confit to a sterilized jar, cover and refrigerate.
  8. Confit will keep refrigerated up to 2 weeks.
  • Definition of confit : (con-fee) is a generic term for various kinds of food that have been cooked in oil or sugar water (syrup). Sealed and stored in a cool, dark place, confit can last for several months. Confit (“prepared”) is one of the oldest ways to preserve food, and is a speciality of southwestern France.(wikipedia)

Many more olive oil recipes can be found in my cookbook, “Cooking Techniques with Olive Oil”

 

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© 2014 – 2019, Mary Papoulias-Platis. All rights reserved.

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{ 2 comments… read them below or add one }

1 Katie Aliferis

Great recipe, Mary. I LOVE Meyer lemons.

P.S. Congratulations on sending your book to the printer. I love the E-copy and can’t wait for a hardbound version. (Will be handy in the kitchen!)

2 Mary Papoulias-Platis

Thanks Katie, such kind words. Mission accomplished so happy it’s off to the printer!

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