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Take a clean glass jar (you can sterilize it once with boiling water and let it dry.)
Wash the lemons and slice them into thin rounds. Clean hands.
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. (the lemons should always stay under the oil.)
Close the jar and keep it in a cool place. They’ll be ready after about 3 days. Over time (1–2 weeks), they get more mellow and develop a deeper, slightly fermented flavor.
Use the peel and the flesh in salads, grains, roasted veg and the oil on top is honestly one of the best parts.
*feel free to play around with the flavor base. Try peppercorns, bay leaves, garlic or mustard seeds, and a little chili for heat. Just keep it balanced so the lemons stay the main character.