Recipe of candied lemons with extra virgin olive oil from Baux de Provence
List of ingredients for lemons candied with extra virgin olive oil from Baux de Provence :
- 50 cl extra virgin olive oil
- 100 g coarse salt
Preparation of candied lemons with extra virgin olive oil
Do you dream of tasting the candied lemons of the Mediterranean? La Compagnie de l”Huile d’Olive gives you the secret of this ancestral recipe based on extra virgin olive oil from our olive grower Denis Fage.
Wash and cut 3 large lemons, use a colander to drain, add salt and leave to drain for 12 hours.
Place in a jar, cover with extra virgin olive oil of your choice, then leave to marinate for 8 to 15 days in a dark place.
Candied lemons are used for various Mediterranean dishes, tagines, green or mixed salads, broths, roast chicken stuffing (to be put inside), with fish cooked in papillotes or in the oven…
Remember to use your maceration oil to season fish, pasta, rice… The lemon can keep up to 2 months in the refrigerator.
Your recipe of candied leamons is ready!