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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
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