Lemon Olive Oil ???
One of the things I attempted to make with my large supply of a neighbor's lemons was to brine cut-up lemons in salt for cooking. My DD told me I had to pour olive oil over the whole thing.... wrong advice. I now have salty/lemony olive oil and the lemons are ruined -- I think.
I seem to remember reading that additions to Olive Oli can quickly render it unusable..... salamonilla or botulism or somesuch. Am I correct? Or is it OK to use the oil, lemons and salt?