Peppered Olives

Directions

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.