2 7-ounce jars unpitted green olives
1 lemon, thinly sliced
2 tablespoons fresh thyme
1/2 cup olive oil
Servings: 20
Crush or cut slits in olives. Place in a jar or bowl with sliced lemon. Place thyme over olives and pour over olive oil. Let stand at room temperature for 24 hours.
Yield: 2 1/2 cups
1 lemon, thinly sliced
2 tablespoons fresh thyme
1/2 cup olive oil
Servings: 20
Crush or cut slits in olives. Place in a jar or bowl with sliced lemon. Place thyme over olives and pour over olive oil. Let stand at room temperature for 24 hours.
Yield: 2 1/2 cups
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