MMMMM----- Recipe via Meal-Master (tm) v8.05
  Categories: Appetizers
       Yield: 2 Cups
       2 c  Green olives (mixed sizes,
            -if desired)
      30    Black peppercorns
       1    Lemon
       6    Lemon thyme sprigs
       2 tb Olive oil
   Drain the olives and place them in a glass or other nonreactive
   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
   Cut the lemon into 12 or 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 hours,
   or up to 3 days before serving.
   Yields 2 cups.
   The San Francisco Chronicle, November 15, 1995