Preserved Lemons

2 lemons, scrubbed and cut lengthways into 8
75g coarse sea salt
125ml freshly squeezed lemon juice
125ml extra-virgin olive oil

In a bowl, toss lemon wedges, salt and juice. Mix well. Transfer to a 500ml glass container with a non-metal mid. ( a Kilner jar is the business)
Close container and leave at room temp. for a week, shaking daily to distribute the salt and juices evenly.

To store: Add olive oil to cover and store in fridge for up to 6 months.