Peppered Citrus Olives

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Peppered Citrus Olives

 

2 cups brine-cured green olives, mixed sizes if desired

30 black peppercorns

1 lemon, preferably Meyer

6 fresh thyme sprigs

2 tablespoons extra-virgin olive oil

 

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

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 about 12

or 15 pieces and remove the seeds. Add the lemon to the olives. Rub the thyme

sprigs between your hands over the olives, dropping some of the leaves, then add

the sprigs and the olive oil. Turn to coat the olives. Cover with plastic wrap

and refrigerate for 1 to 3 days before serving. The olives will keep,

refrigerated, for up to 6 weeks. Yields 2 cups.