Total Time
24hrs 15mins
Prep 15 mins
Cook 24 hrs

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


  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.
Most Helpful

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:-)

French Tart February 04, 2010

Wow and Wowee!!! These little darlins are going to be on my table at Christmas!!! Beautiful and YUMMY!!! Thanks, Caroline. (:

A Good Thing July 05, 2007

Yum! Spicy with great thyme and lemon flavor! Thanks! Made for ZWT3!

Sharon123 June 12, 2007

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