Preserved Lemon Purée

• 2 store-bought preserved lemons
• 100 ml (3½ fl oz) olive oil

Rinse the lemons. Remove the pulp and place in a small saucepan. Use a knife to cut the white pith from the peel and discard the peel (or reserve for another use). Add the pith to the pulp. Add 200 ml (7 fl oz