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Prep time
5 minutes
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Cook time
15 minutes
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Serves
6 to 8, as an appetizer
Author Notes
On my goddaughter’s first trip to visit me in Paris, she took her notebook and pen outside on the balcony and sat wrapped in a blanket drawing the Eiffel Tower and “taking some alone time.” It marked the moment that I realized her mother—my best friend since pastry school—and I had become old and perhaps uncool to the next generation, as we sat inside drinking Champagne and eating these olives while talking about things no six-year-old finds interesting. It’s a treasured memory memorialized in the drawing on a Post-it that I straight-up stole and framed . . . sorry, Peri.
Reprinted with permission from À Table by Rebekah Peppler (Chronicle Books, 2021). —Rebekah Peppler
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Ingredients
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1
medium lemon
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1 pound
(455 grams) mixed olives, such as Cerignola, Castelvetrano, and Picholine
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4 sprigs
fresh thyme
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2 tablespoons
extra-virgin olive oil
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1/4 teaspoon
red pepper flakes
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Freshly ground black pepper, to taste
Directions
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Preheat the oven to 425°F [220°C].
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Thinly slice three-quarters of the lemon into rounds, remove the seeds, and cut into half-moons. Reserve the remaining quarter lemon.
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On a rimmed baking sheet or ceramic baking dish, drizzle the lemon slices, olives, and thyme sprigs with the oil. Sprinkle with red pepper flakes and toss to coat; season with black pepper. Roast, tossing occasionally, until the lemons start to caramelize and the mixture is very fragrant, 10 to 15 minutes. Squeeze the remaining quarter lemon over the mixture and use a wooden spoon to gently scrape up any caramelized bits. Serve warm or at room temperature.
Rebekah Peppler is an American writer and food stylist living in Paris. Her clients include the New York Times, Real Simple, Food Network, and multiple cookbooks. Her next book, Apéritif: Cocktail Hour the French Way (Clarkson Potter) will be released in October 2018. She is also the author of Honey, a Short Stack Edition. You can find more on rebekahpeppler.com and instagram.com/rebekahpeppler.
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