PEPPERED CITRUS OLIVES

Ingredients:

• 2 c Green olives (mixed sizes,
• -if desired)
• 30 Black peppercorns
• 1 Lemon
• 6 Lemon thyme sprigs
• 2 tb Olive oil

Preparation:

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