Description
The Preserved Lemon Made By “The Byron Bay Olive Company”
Preserved Lemon is a versatile condiment which can be used in many many recipes.
From local farmers, we choose our lemons carefully and preserve them with a combination of French herbs and spices which evoke the flavours of Provence. Finally we keep them for more than 3 months. Consequently it gets tasty, soft and perfectly ready to be used.
Certainly it will be the perfect agreement for :
- slow cooking (fish and meat)
- salad dressing
- soups
- risotto
- pasta
- dips
- salsa
- tagines
Made locally with love & passion in Byron Bay.
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 flavour 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 flavours, such as dried apricots or honey.
