Peppered Citrus Olives

  • Active Time 10m
  • Total Time 24h 10m

Makes 2 cups (Serves 8)

This is my version of the green olives flavored with pieces of lemon and bay that I see in the markets of Haute Provence.


  • 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


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.

Serving Size = 1/4 cup

Recipe reprinted by permission of Chronicle. All rights reserved.

RecID 3119

nutrition information per serving

75 calories; 7g total fat; 0mg cholesterol; 294mg sodium; 3g carbohydrates; 1g fiber; 0g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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