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1
Working in batches according to the size of your space, lay the grape leaves, smooth side down and with the stem end facing you, on a work surface, and trim off the stems with a sharp paring knife or scissors.
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2
Place about 1 tablespoon of the stuffing in the center of each leaf.
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3
Fold each side of the bottom up over the stuffing, roll up the leaf a half turn, and then fold the sides in toward the center.
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4
Continue rolling to the top to make a tight, neat cylinder.
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5
Pack the rolled leaves in a large pot, tucking them together to make a tight layer, or two, depending on the size of the pot.
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6
Its okay to have two layers, as long as they are tightly packed.
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7
Place a plate that will fit inside the pot over the leaves to keep them from floating up, and pour in water just to cover.
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8
Bring to a boil over high heat, cover the pot, and cook for 10 minutes.
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9
Remove from the heat and let cool, still covered, until no longer steaming, about 20 minutes.
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10
Pour off the water, pressing down on the plate to drain thoroughly and keep the leaf packets intact.
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11
Set the pot aside until the packets are completely cool.
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12
Carefully transfer the leaf packets to a platter, cover, and chill, preferably overnight, to firm and intensify the flavor.
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13
To serve, arrange the lemon slices across the top and pour the olive oil over all.
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14
Serve chilled or at room temperature.
