Peppered Green Olives

Ingredients:
2 cups green olives
30 black peppercorns
1 lemon (preferably Meyer)
6 lemon thyme sprigs or regular thyme sprigs
2 tbsps olive oil

Directions:
Drain olives and place in glass or other non-reactive 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 12-15 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, then 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 hrs,
or up to 3 days before serving. Yields 2 cups.