Ingredients
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2
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30
-
1
-
6
-
2
-
-
-
-
-
-
-
-
-
-
Directions
Peppered Olives, Here’s a great idea as well as a delicious one! So easy you don’t even have to turn your stove or oven on! If you don’t have Meyer lemons, a regular lemon will do These go fast, so you might want to double the recipe!, Delicious – I wouldn’t change a thing Since I didn’t have Meyer lemons, used regular, and I sliced them very thinly These were a big hit!, Here’s a great idea as well as a delicious one! So easy you don’t even have to turn your stove or oven on! If you don’t have Meyer lemons, a regular lemon will do These go fast, so you might want to double the recipe!
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Steps
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1
Done
|
Drain Olives and Place in Glass or Other Non-Reactive Container. |
|
2
Done
|
Using a Wooden Mallet or the Back of a Wooden Spoon, Hit the Peppercorns Just Enough To. |
|
3
Done
|
Bruise or Barely Crack Them. Add to the Olives. |
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4
Done
|
Cut the Lemon Into 12-15 Pieces, Removing the Seeds. Add the Lemon to the Olives. |
|
5
Done
|
Rub the Sprigs of Thyme Between Your Hands Over the Bowl, Dropping Some of the Leaves Onto. |
|
6
Done
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the Olives, Then Add the Sprigs and the Olive Oil. |
|
7
Done
|
Turn the Olives to Coat Them With the Mixture. Cover With Plastic Wrap and Refrigerate at Least 24. |
|
8
Done
|
Hrs, or Up to 3 Days Before Serving. |
