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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.
Course Preserved Lemons
Cuisine Meditterannean
Keyword lemons, olive oil, preserved
Servings 2 cups
Author Mary Papoulias-Platis

Ingredients

  • 2 regular lemons or 3 Meyer lemons
  • 1 1/2 cups extra-virgin olive oil
  • 1 cinnamon stick - 2" long
  • 4 whole cloves
  • 1/4 teaspoon peppercorns
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon red pepper flakes, crushed 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.