• Tunisian Preserved Lemons
1 2 3

Tunisian Preserved Lemons

Recipe by: Noreen Wasti

Our Chef in Residence, Noreen Wasti, has shared a charming, unexpected giftable treat with us this holiday season. Her recipe for Tunisian Preserved Lemons is quite easy to prepare and full of zesty, fragrant flavor.

"This recipe is inspired and adapted from the Tunisian method of preserving lemon slices in salt, spices, and olive oil. It is a simple approach that doesn’t require much fuss or many ingredients. The lemons are sliced into rounds and layered in a jar with coarse sea salt and Aleppo pepper. It all gets topped with Brightland’s LUCID lemon olive oil and you’re basically done. These get better with time as the flavors get more complex and intense. A jar of these also makes a thoughtful, unique edible gift for the holiday season." - Noreen Wasti

Here are 7 ways to use Tunisian Preserved Lemons:

1. Blend into a paste to add to homemade mayonnaise/aioli.

2. Fry some eggs in some of that zesty oil.

3. Use the lemon slices as a flavor booster for roasted chicken or fish.

4. Blend them into salad dressings.

5. Chop them up and add to stews, soups, and pastas.

6. Use in your favorite dips, i.e. hummus or labneh.

7. Use on a grazing board as an accompaniment to cheese (the oil is perfect for dipping bread & crudités too).


  • Unwaxed organic lemons, washed well (1-2 lemons per jar depending on the size)
  • Coarse sea salt
  • Aleppo pepper
  • 9-10 ounce sterilized jars
  • Brightland LUCID Lemon Olive Oil


  • 1 Cut the ends off of the lemons and slice the lemons into 1/4 inch rounds.
  • 2 Use the ends to squeeze one tablespoon of lemon juice into the bottom of each jar.
  • 3 Place a lemon slice into the jar with a pinch of salt and a pinch of Aleppo pepper on top, repeat the layers (lemon slice, salt, Aleppo pepper) until the jar is just about full. No need to measure, but the pinch should be around 1/4 teaspoon.
  • 4 Use a fork with pressure to compress the lemons.
  • 5 Pour LUCID olive oil over the lemons until the are completely covered.
  • 6 Seal the jar and let sit on the counter for one week. Check the jars every couple days to make sure the lemons are covered with oil, if not top up with LUCID.
  • 7 After a week, transfer to the fridge and bring to room temperature before using. Continue to top up with LUCID as needed.


1. In terms of proportions — each jar will use 1-2 lemons depending on the size.

2. Try to select smaller lemons so they fit in the jar easily.

Images by Noreen Wasti.