• 1 clementine
• olive oil
• 1 sharp paring knife
• many matches
NOTE: The tough part is getting the “wick” to light. You really need a nice bit of clementine “flesh” sticking up in the middle, which you then soak for a minute in the olive oil. If your clementine doesn’t have any flesh in the middle OR if you rip it, you’ll need to start with another one.
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