Peppered Olives

1. 1

   Drain olives and place in glass or other non-reactive container.

2. 2

   Using a wooden mallet or the back of a wooden spoon, hit the peppercorns just enough to.

3. 3

   bruise or barely crack them.

4. 4

   Add to the olives.

5. 5

   Cut the lemon into 12-15 pieces, removing the seeds.

6. 6

   Add the lemon to the olives.

7. 7

   Rub the sprigs of thyme between your hands over the bowl, dropping some of the leaves onto.

8. 8

   the olives, then add the sprigs and the olive oil.

9. 9

   Turn the olives to coat them with the mixture.

10. 10

    Cover with plastic wrap and refrigerate at least 24.

11. 11

    hrs, or up to 3 days before serving.

No additional tips available.