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Active Time: 10 Minutes
Total Time: 24 Hours 10 Minutes
Yield: Makes 2 cups (Serves 8)
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| This is my version of the green olives flavored with pieces of lemon and bay that I see in the markets of Haute Provence. |
RECIPE INGREDIENTS
| 2 cups brine-cured green olives, mixed sizes if desired |
| 30 black peppercorns |
| 1 lemon, preferably Meyer |
| 6 fresh thyme sprigs |
| 2 tablespoons extra-virgin olive oil |
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DIRECTIONS
Drain the olives and place them in a glass or other nonreactive container. With 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 about 12 or 15 pieces and remove the seeds. Add the lemon to the olives. Rub the thyme sprigs between your hands over the olives, dropping some of the leaves, then add the sprigs and the olive oil. Turn to coat the olives. Cover with plastic wrap and refrigerate for 1 to 3 days before serving. The olives will keep, refrigerated, for up to 6 weeks.
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Serving Size = 1/4 cup
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Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes 2 cups (Serves 8)
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