For lemon oil, rinse the lemons and rub dry.
Remove the stalk and cut the lemons lengthwise as if you were going to quarter them, but don’t cut all the way through so the wedges still hang together!
Pour in some salt in the center, mix with the rest of the salt and let drain over a key for 48 hours.
Then layer the salted lemons with the spices in a clean canning jar and pour on the oil.
Close the jar tightly and let the lemon oil infuse for min. 4 weeks before consumption.
Preparation Tip:
Lemon oil goes well with fish dishes and salads and is filled in decorative bottles an attractive souvenir and culinary gift!
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