Peppery Citrus Olives

1. 1

   Drain olives and place them in a glass or other nonreactive container.

2. 2

   With a wooden mallet or back of a wooden spoon, hit peppercorns just enough to bruise or barely crack them.

3. 3

   Add to olives.

4. 4

   Cut lemon into about 12 or 15 pieces and remove seeds.

5. 5

   Add lemon to olives.

6. 6

   Rub thyme sprigs between your hands over olives, dropping some of leaves; add sprigs and olive oil.

7. 7

   Turn to coat.

8. 8

   Cover with plastic wrap and refrigerate for 1-3 days before serving.

9. 9

   Note: The olives will keep, refrigerated, for up to 6 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.