Lemons preserved in salt and Garda extra virgin olive oil

Excellent in fish dishes, salads or bruschetta for freshness. First, I sterilise a large jar that holds 6 lemons, then choose good organic lemons. Mine came from my garden; Lake Garda has many lemon groves, making them easy to find.
INGREDIENTS
6 lemons to fill
6 lemons to squeeze
6 tablespoons coarse salt
2 rosemary sprigs
1 chilli
Garda extra virgin olive oil, preferably from Gargnano
I pick, wash and dry the lemons.You need a sharp knife.
I cut off both ends of the lemons.
I cut a cross into each lemon without cutting through the base, open slightly and put a tablespoon of salt in the centre.
I squeeze gently to keep the salt inside.
I put the lemons into the jar.
I pack them side by side, close the jar and keep in a cool, dark place for 1 week.
After a week, I open the jar and press the lemons firmly to release their juice, then squeeze the other 6 lemons and add that juice.
I press gently.
I add rosemary and chilli.
I cover with extra virgin olive oil.
I close the jar and keep in a cool place for 4 weeks. They are now ready to flavour dishes; I subsequently keep them in the fridge.