Peppered Citrus Olives
- 2 cups brine-cured green olives, mixed sizes if desired
- 30 or so black peppercorns
- 1 lemon
- 6 sprigs of fresh thyme
- 2 tablespoons extra-virgin olive oil
- Drain the olives
- Put olives into 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
- 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.
Makes 2 cups Author: admin :: Hits: 5 :: Added: Mon May 07 2007 ::
