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Take a clean glass jar and sterilize it once with boiling water and let it dry
Wash the lemons and slice them into thin rounds
Start layering: lemon slices, a good pinch of salt, lemon, salt - keep going until everything is packed in
Press everything down firmly so the lemons start releasing their juice
Pour olive oil over the top until everything is completely covered, ensuring the lemons stay under the oil
Close the jar and keep it in a cool place
They will be ready after about 3 days, and will develop a deeper, slightly fermented flavor over 1–2 weeks