Lemon Thyme Confit with Kalamatas

Lemon Thyme Confit with Kalamatas** 

4 lemons
1/2 c. very fine extra virgin olive oil
1 garlic clove
Pinch of sea salt

1      c. sliced Kalamata olives

2      
**(Castelvetranos would be a delightful substitute)

 

1 tsp. fresh thyme

 

 

Using a vegetable peeler, remove the peel (yellow part only) from the lemons in long strips.  

 

Squeeze the juice of 2-3 lemons and set aside.  

 

Blanch the peel in a small saucepan of boiling water for 10 seconds.  Drain and repeat two times. 

 Bring the lemon juice, olive oil, garlic, and salt to a simmer in a small saucepan.  

Add the lemon peel and allow to simmer over very low heat for 45 minutes, until peel is very soft.  Cool.

Serve with sliced olives and fresh thyme.

 

After enjoying the amazing citrus kick of the lemon, the savory saltiness of the olives and the fresh thyme, I determined that this would be a truly epic experience coupled with shaved, sharp Manchego or asiago, aboard slices of fresh salami (or toasted crusty bread for a super duper special, grained occasion).  

 

Fabulous!