We got to know and appreciate this recipe in Morocco. Sun-ripened lemons and fresh bay leaves from our garden are put in salt and the best olive oil and then have to go through for several weeks. Enjoy the lemon pieces and the aromatic oil with grilled fish, with chicken or as a base for a fresh summer pasta sauce!
 
 Note: The pickled lemons are very tasty, so use them sparingly. After opening, please store in the refrigerator and make sure that the lemons are always covered with oil.