Fermented Condiments Trio: Preserved Lemons, Olive Relish, Herb Paste
Part of: Fermentation School
Condiments are where fermentation shines brightest. Small batches, big flavor, transformative results.
These three fermented condiments—preserved lemons, olive relish, and herb paste—are Mediterranean flavor bombs that make everything taste better.
1. Preserved Lemons
What They Are
Preserved lemons are whole lemons cured in salt. The salt draws out moisture and softens the peel, creating a complex, salty-sour condiment used throughout North Africa and the Middle East.
Why Make Them
| Store-Bought | Homemade |
|---|---|
| Expensive ($8-15/jar) | Inexpensive (lemons + salt) |
| Often too salty | You control the salt |
| Limited availability | Always in season |
| Less aromatic | Fresher, more complex |
The Basic Method
Ingredients:
- 4-6 organic lemons (unwaxed)
- ¼ - ½ cup fine sea salt
- Juice of 2-3 additional lemons
- Optional: bay leaves, peppercorns, cinnamon stick
Equipment:
- 1 quart jar
Method:
- Wash lemons thoroughly — Scrub if they have any wax residue
- Quarter the lemons — Cut almost through, leaving attached at one end
- Pack with salt — Open each lemon and pack the inside with salt (about 1 tbsp each)
- Pack into jar — Press lemons down firmly, releasing juice
- Add more juice — Pour in additional lemon juice to cover
- Add spices — Tuck in bay leaves, peppercorns, or cinnamon if using
- Seal and wait — Leave at room temperature for 3-4 weeks
- Shake occasionally — Invert the jar every few days
- Refrigerate — Once soft, refrigerate. Will keep for months.
How to Use Them
| Dish | How to Use |
|---|---|
| Tagines and stews | Add whole or chopped |
| Salad dressings | Finely minced, adds salt and acid |
| Grain dishes | Chopped preserved lemon + olive oil |
| Roasted vegetables | Toss with minced preserved lemon |
| Fish | Stuff cavity with preserved lemon slices |
| Cocktails | Twist of preserved lemon peel |
Tip: Use the peel, not the flesh. The peel is where the flavor is. Rinse briefly if too salty.
2. Fermented Olive Relish
What It Is
An olive relish that combines the briny depth of olives with the tang of fermentation. Think tapenade meets sauerkraut.
Why Make It
- More complex than plain olives
- Probiotic benefits
- Versatile condiment
- Uses up olive scraps
The Basic Method
Ingredients:
- 2 cups mixed olives (pitted)
- 1-2 cloves garlic
- 1 tbsp olive oil
- 1 tsp salt (olives are already salty, so less than usual)
- Optional: herbs (thyme, rosemary, oregano)
- Optional: 1 tsp lemon juice or vinegar to start fermentation
Equipment:
- 1 pint jar
- Weight
Method:
- Chop olives — Rough chop or pulse in food processor
- Mix with other ingredients — Garlic, oil, salt, herbs
- Pack into jar — Press down firmly
- Weight — Keep submerged under any liquid that forms
- Ferment — 3-7 days at room temperature
- Taste — When tangy and flavorful, refrigerate
- Store — Will keep for months in refrigerator
How to Use It
| Dish | How to Use |
|---|---|
| Sandwiches | Spread on bread instead of plain olives |
| Pasta | Toss with hot pasta and olive oil |
| Grain bowls | Spoon over as a condiment |
| Cheese plate | Serve alongside cheese |
| Marinades | Mix with olive oil for meat marinade |
| Toast — On crusty bread with olive oil |
3. Fermented Herb Paste
What It Is
A concentrated herb paste that preserves fresh herbs in salt and fermentation. Like pesto without the cheese and nuts—pure herbal intensity.
Why Make It
- Preserves herb bounty
- More complex than dried herbs
- Probiotic benefits
- Intense flavor in small amounts
The Basic Method
Ingredients:
- 2 cups fresh herbs (any combination: parsley, cilantro, basil, dill, mint)
- 1-2 cloves garlic
- 1-2 tsp salt (start with less, taste and adjust)
- Optional: lemon zest, chili, ginger
Equipment:
- Food processor or blender
- 1 pint jar
- Weight
Method:
- Process herbs — Pulse in food processor until finely chopped
- Add salt and garlic — Process to a paste
- Taste — Should be salty but not overwhelming
- Pack into jar — Press down to remove air pockets
- Weight — Keep submerged under liquid
- Ferment — 3-7 days at room temperature
- Taste — When tangy, refrigerate
- Store — Will keep for months in refrigerator
Herb Combinations
| Combination | Best For |
|---|---|
| Parsley + garlic + lemon zest | Mediterranean dishes |
| Cilantro + garlic + chili | Mexican, Asian dishes |
| Basil + garlic | Italian dishes |
| Dill + garlic + lemon | Fish, vegetables |
| Mint + cilantro + chili | Middle Eastern dishes |
How to Use It
| Dish | How to Use |
|---|---|
| Marinades — Mix with olive oil | |
| Dressings — Whisk into vinaigrettes | |
| Sauces — Stir into yogurt or labneh | |
| Soups — Swirl into finished soup | |
| Grains — Mix into rice or quinoa | |
| Eggs — Add to scrambled eggs |
Comparison: The Three Condiments
| Condiment | Flavor Profile | Best Uses | Fermentation Time |
|---|---|---|---|
| Preserved lemons | Salty, sour, floral | North African, Middle Eastern | 3-4 weeks |
| Olive relish | Briny, tangy, savory | Mediterranean, sandwiches | 3-7 days |
| Herb paste | Herbal, bright, concentrated | Everything | 3-7 days |
Storage
| Condiment | Room Temp | Refrigerator |
|---|---|---|
| Preserved lemons | 3-4 weeks (fermenting) | 6-12 months |
| Olive relish | 3-7 days (fermenting) | 2-3 months |
| Herb paste | 3-7 days (fermenting) | 2-3 months |
Quick Reference: The Trio
Preserved Lemons
- Organic unwaxed lemons
- Quartered but attached
- Packed with salt inside
- Covered with lemon juice
- 3-4 weeks fermentation
- Use the peel, rinse if needed
Olive Relish
- Chopped olives
- Garlic and herbs
- Light salt (olives are already salty)
- 3-7 days fermentation
- Tangy and briny
Herb Paste
- Fresh herbs processed to paste
- Salt and garlic
- 3-7 days fermentation
- Intense herbal flavor
Suggested Next Steps
- Learn more: Mediterranean Ferment Flavors — More flavor ideas
- Learn more: Using Fermented Vegetables in Meals — How to use your condiments
- Recipe: Quick Fermented Vegetables — The basics
Condiments are where fermentation becomes practical. Small jars, big impact, everyday transformation.
