Preserved Lemons



Ingredients

4 cups extra-virgin olive oil
12 lemons, washed and dried
3 whole peeled garlic cloves
6 whole black peppercorns (roughly 1/4 tsp)
1 whole star anise
6 thyme sprigs
1 rosemary sprig



Preparation

Place the ingredients in a slow-cooker.
Cover and cook on low for 10 hours, or until the lemons are very soft.
The lemons are ready to use immediately; store the lemons and strained oil in separate containers.



Notes

The lemons can be stored in the refrigerator for up to a month; keep the oil stored in a separate container in the fridge, for lemon-flavored oil wherever olive oil could be used, and you want that lemon essence.