"Michael" > wrote in message
...
>I try to learn as I go so hence, my question....
>
> I did my first batch of preserved lemons and they say that after one week,
> you should add olive oil to the jar.
>
> What exactly is the purpose of the olive oil?
>
> Does it play a part in preservation....or is for flavor...or?



Maybe they mean it to be a seal on the top?

I've been making these for a few years and I don't put oil in - I just let
the lemon juice do the trick.

Hoges in WA