Peppered Citrus Olives Ingredients
2 cups green olives (mixed sizes, if desired)
30 black peppercorns
6 lemon thyme sprigs or regular thyme sprigs
2 tablespoons olive oil Instructions
Drain the olives and place them in a glass or other nonreactive
Using a wooden mallet or the back of a wooden spoon, hit the peppercorns
just enough to bruise or barely crack them. Add to the olives.
Cut the lemon into 12 or 15 pieces, removing the seeds. Add the
lemon to the olives.
Rub the sprigs of thyme between your hands
over the bowl, dropping some of the leaves onto the olives, then
add the sprigs and the olive oil.
Turn the olives to coat them with the mixture.
Cover with plastic wrap and refrigerate at least 24
hours, or up to 3 days before serving.
Yield: 2 cups
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