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Peppered Olives

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“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!”
READY IN:
20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain olives and place in glass or other non-reactive container.
  2. Using a wooden mallet or the back of a wooden spoon, hit the peppercorns just enough to.
  3. bruise or barely crack them. Add to the olives.
  4. Cut the lemon into 12-15 pieces, removing the seeds. Add the lemon to the olives.
  5. Rub the sprigs of thyme between your hands over the bowl, dropping some of the leaves onto.
  6. the olives, then add the sprigs and the olive oil.
  7. Turn the olives to coat them with the mixture. Cover with plastic wrap and refrigerate at least 24.
  8. hrs, or up to 3 days before serving.

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