3 (9.5 oz.) jars olives
1/4 c. apple cider vinegar
1/2 c. olive oil
2 cloves garlic, sliced
1/2 tsp. Aleppo pepper
2 green onions, sliced
2 Tbsp. fresh parsley, chopped
1 lemon, cut in to wedges
1/4 tsp. freshly cracked black pepper
4 sprigs thyme
Drain the olives and place in a large bowl. Add the Aleppo pepper, green onions, parsley.
In a small saucepan gently heat the olive oil, garlic, and thyme sprigs. Heat just until bubbling slightly. Remove from the heat and add the black pepper. Allow to cool slightly and pour over the olives.
In the saucepan heat the vinegar until bubbly, keep heating until reduced and syrupy. Pour over the olives.
Toss to coat. Place in an airtight container and refrigerate at least 3 days.