Peppery Citrus Olives

READY IN: 24hrs 15mins
Recipe by Caroline Cooks

Pepper and Lemon with thyme; marinate and have the wonderful martini olive. Original recipe adapted from Flavors of Haute Provence.

Top Review by French Tart

I went one CITRUS step further Caro and used some of my wonderful Lemon Thyme for this! I made the full amount as we are BIG olive fans and stored the excess from a frenzied and greedy olive lunch in a jam jar in the fridge! Excellent as I suspected, you cannot go wrong with olives, lemon and thyme, the black peppercorns just revved it up a notch. Merci encore, made for the Herb of the Month in the French Forum, which was...........................................................THYME! FT:-)


  1. Drain olives and place them in a glass or other nonreactive container.
  2. With a wooden mallet or back of a wooden spoon, hit peppercorns just enough to bruise or barely crack them.
  3. Add to olives.
  4. Cut lemon into about 12 or 15 pieces and remove seeds. Add lemon to olives.
  5. Rub thyme sprigs between your hands over olives, dropping some of leaves; add sprigs and olive oil.
  6. Turn to coat.
  7. Cover with plastic wrap and refrigerate for 1-3 days before serving.
  8. Note: The olives will keep, refrigerated, for up to 6 weeks.

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