Peppered Citrus Olives

Instructions

1. 1

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

2. 2

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

3. 3

   Add to the olives.

4. 4

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

5. 5

   Add the lemon to the olives.

6. 6

   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.

7. 7

   Turn the olives to coat them with the mixture.

8. 8

   Cover with plastic wrap and refrigerate at least 24 hours, or up to 3 days before serving.

9. 9

   Yields 2 cups.