1. Drain olives and place them in a glass or other nonreactive container. 2. With a wooden mallet or back of a wooden spoon, hit peppercorns just enough to bruise or barely crack them. 3. Add to olives. 4. Cut lemon into about 12 or 15 pieces and remove seeds. Add lemon to olives. 5. Rub thyme sprigs between your hands over olives, dropping some of leaves; add sprigs and olive oil. 6. Turn to coat. 7. Cover with plastic wrap and refrigerate for 1-3 days before serving. 8. Note: The olives will keep, refrigerated, for up to 6 weeks. ---------------------------------------------------------------------------
Nutrition
Ingredients
