Peppered Green Olives
Amp up your olives! Impress your guests with this simple appetizer of peppered green olives. The herbs and lemon enhance the flavor of often bland grocery store olives. You don't even have to cook this appetizer. It makes a great summer treat on a warm day.
Ingredients
- 2 cups green olives
- 30 black peppercorns
- 1 Meyer lemon
- 6 lemon thyme sprigs or regular thyme sprigs
- 2 tablespoons olive oil
Instructions
- Drain olives and place in glass or other non-reactive 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 12-15 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 hrs, or up to 3 days before serving.
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