Description
The Preserved Lemon Made By “The Byron Bay Olive Company”
Preserved lemons are a staple of Moroccan and sometimes other African cuisine.
We source our lemons locally in the Byron bay area ; they are grown following organic principles. We flavored with spices & fresh herbs pick up locally too.
Preserved lemons are used as flavoring in tagines, special stews slow cooked in a vessel with a conical lid, and also may be added to soups or other dishes to provide wonderful lemon flavor.
A versatile condiment which can be used in many recipes. We get our lemons from local farmers. We preserve our lemons for more than 4 months and use a combination or French herbs and spices which evoke the flavors of Provence. Ideal for fish, meat, dressing and Tagine.
To make this product take long time, is not a product made in 15 minutes. For us is a long process, to get the best quality as we can.
History & Characteristic
The origin of preserving lemon comes from Morocco. It is a condiment that is common in Asia and Africa cosine . Noways is getting more popular in Australian cosine. The pickle is allowed to ferment at room temperature for weeks or months before it is used. The pulp of the preserved lemon can be used in stews and sauces, but it is the peel (zest and pith together) that is most valued.
The flavor of a preserved lemon needs no justification. It’s mellow yet intensely lemony, with none of the nose-tickling bright high notes of the fresh lemon. The flavor is mildly tart but intensely lemony.
Suggestions
You can make preserved lemon but we use an old and traditional recipe from Provence, France. The main ingredient which is lemon, are provided from always local farmers. Always using the most better quality we cab get. This is one of our main philosophy as a business, supporting local produce and producers. It is really important for us, been different and honest.
You can pair your preserved lemons with olives. You can dress them up with lashings of butter in potatoes or risottos or couscous.
They stand up to garlic, and they cooperate with cilantro. They nicely balance sweet flavors, such as dried apricots or honey.
