Title: PEPPERED CITRUS OLIVES
Categories: Appetizers
Yield: 2 Cups

2 c Green olives (mixed sizes,
-if desired)
30 Black peppercorns
1 Lemon
6 Lemon thyme sprigs
2 tb Olive oil

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

Using 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 12 or 15 pieces, removing the seeds. Add the lemon
to the olives. 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. Turn the olives to coat them with the
mixture. Cover with plastic wrap and refrigerate at least 24 hours,
or up to 3 days before serving.

Yields 2 cups.

The San Francisco Chronicle, November 15, 1995

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