Green Olives with Preserved Lemons

1 jar green olives in brine
Sliced peel of 1 preserved lemon*
Sprig of thyme

Drain olives, keeping half the brine. Pack jar with olives, lemon peel and thyme. Mix brine with enough olive oil and white wine vinegar to fill the jar and pour over the olives. Leave for a couple of weeks.

* see recipe for Preserved Lemons