sf wrote:

> On Sun, 04 Sep 2005 18:27:57 GMT, Reg wrote:
>
>> Michael wrote:
>>
>> > 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?
>> >
>
> It's considered a sealant, but it's an unnecessary step according to
> the recipe below.

I've kept a supply of preserved lemons for years and it's never
benefited from such a thing. IME adding oil tends to make it
less stable, not more, because it's subject to rancidity. This
recipe is probably based on the old idea that oil preserves
things.

--
Reg email: RegForte (at) (that free MS email service) (dot) com