Olive Spread

1 3/4   cups pitted Kalamata olives or other brine-cured black olives (about 1/2 pound pitted)

3    tablespoons plus 1/4 cup walnuts, toasted, chopped

¼    cup olive oil

2    teaspoons coarse-grained Dijon mustard

1     garlic clove

1     teaspoon chopped fresh thyme

1     teaspoon chopped fresh oregano

1     teaspoon chopped fresh sage

Pinch of cayenne pepper

 

Finely chop black olives and 3 TBL walnuts, toasted, in a processor.

Add all other ingredients and process until coarsely pureed.

Stir in ¼ cup of chopped toasted walnuts.

Cover with plastic wrap.

Spread can be prepared up to 3 days ahead