PEPPERY CITRUS OLIVES

Steps:

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