Ingredients for Peppery Citrus Olives
- Green Olives In Brine
- Black Peppercorns
- 1 lemon, thinly sliced
- Fresh Thyme Sprigs
- Extra Virgin Olive Oil
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How to Make Peppery Citrus Olives
- Drain 1 cup (240ml) Castelvetrano olives (or your favorite variety) and place them in a glass or other nonreactive container.
- Using a wooden mallet or the back of a wooden spoon, gently crack 1 tablespoon of black peppercorns. Avoid pulverizing them.
- Add the cracked peppercorns to the olives.
- Thinly slice 1 lemon (about 12-15 slices) and remove any seeds.
- Add the lemon slices to the olives.
- Gently rub 2 sprigs of fresh thyme between your hands to release their aroma, then add the sprigs and released leaves to the olives.
- Pour 1/4 cup (60ml) extra virgin olive oil over the olives.
- Gently toss the olives to coat them evenly with the oil, lemon, pepper, and thyme.
- Cover the container with plastic wrap and refrigerate for at least 24 hours, or up to 3 days, to allow the flavors to meld. The longer they marinate, the better they taste!
Nutrition Information (Approximate per serving)
Sodium
87 g
Sugar
2g
Fat
23g
Carbs
3g
