Peppered citrus olives
Peppered citrus olives recipe in the canning category
Recipe ingredients:
- 2 cups green olives, mixed sizes
- 30 black peppercorns
- 1 lemon
- 6 lemon thyme sprigs or regular thyme sprigs
- 2 tablespoons olive oil
Recipe method:
- 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.
- 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.
Tags: peppered, citrus, olives, recipe, canning, recipes, cooking