Peppered Olives

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Here's a great idea as well as a delicious one! So easy you don't even have to turn your stove or oven on! if you don't have meyer lemons, a regular lemon will do. These go fast, so you might want to double the recipe!!

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Steps

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Drain olives and place in glass or other non-reactive container.

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Using a wooden mallet or the back of a wooden spoon , hit the peppercorns just enough to.

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Bruise or barely crack them.

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Add to the olives.

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Cut the lemon into 12-15 pieces , removing the seeds.

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Add the lemon to the olives.

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Rub the sprigs of thyme between your hands over the bowl , dropping some of the leaves onto.

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The olives , then add the sprigs and the olive oil.

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Turn the olives to coat them with the mixture.

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Cover with plastic wrap and refrigerate at least 24.

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Hrs , or up to 3 days before serving.

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Ingredients

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green olives, black peppercorns, meyer lemon, fresh thyme sprigs, olive oil