Romulan Lucernae

Not a recipe for eating, but a table trick worth knowing. The Romulan Lucernae is a traditional tangerine oil lamp, a clever little craft that uses the fruit’s own pithy center as a natural wick to burn olive oil. The result is a small flickering flame that fills the room with a faint sweet citrus aroma.

The technique comes from Mediterranean folk tradition, where tangerines, oranges, and clementines were hollowed out around the holidays for decorative lighting. It’s the kind of trick that shows up at dinner parties and stops conversation.

The pithy central column is what makes this work. Leaving that strand of white pith attached to the bottom half and pressing it into a short point creates a wick that soaks up olive oil by capillary action. Regular cotton wicks can be substituted, but the pith is elegant.

Getting the flame to catch takes patience. Several matches may be needed before the pith is saturated enough to hold a flame. Once it’s burning, trim the wick if it smokes, and refill with oil as needed for a longer burn.

Pro Tips

• Use a firm, thick-skinned tangerine or small navel orange for a shell that holds its shape and doesn’t tear.
• Cut the top hole in the lid wider than seems necessary (about 1 inch) so the flame gets enough oxygen.
• Place the finished lamp on a ceramic saucer or votive cup to catch any oil drips and shield from drafts.

Variations

• Try with navel oranges or small grapefruit for different sizes and scents.
• Infuse the olive oil with rosemary or cinnamon stick for added aroma when burning.
• Carve simple patterns into the top lid for decorative light patterns on the table.