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Confit lemons

Préparation - 15 minutes + 12 hours in the refrigerator


Serves 4 to 6

  • 4 lemons
  • 250 mL (1 cup) Favuzzi extra-virgin olive oil
  • 60 mL (1/4 cup) coarse salt
  • 1 rosemary sprig
  • 5 mL (1 teaspoon) Favuzzi Espelette pepper


  1. Wash the lemons and cut them into slices 0.5 cm thick.
  2. Place the slices in a strainer and cover with coarse salt.
  3. Put the strainer over a bowl or a pot to collect the juices.
  4. Refrigerate for 12 hours.
  5. Take the lemons out of the refrigerator and transfer them to a Mason jar with the rosemary and the Espelette pepper.
  6. Cover with olive oil and close the jar. Leave to rest at room temperature for 8 days.
  7. Confit lemons are perfect to add flavour to salads, stews, chicken or fish.