Ingredients
1 cup Kalamata olives
1/4 cup Capers
2 Cloves Garlic
1/2 tsp. dried thyme leaves or 2 tsp. fresh thyme leaves
Fresh lemon juice (about 1/2 lemon)
Fresh ground pepper to taste (about 10 turns on grinder)
1 - 2 tablespoons Olive Oil
Preparation
Combine first 3 ingredients in processor and process until homogenous. Add thyme if using dried. Scrap sides and add lemon juice with processor running. Scrape sides and grind in pepper. With processor running add olive oil. If using fresh thyme leaves add at this point. Ready to serve. Store in refrigerator. Take out about 30 minutes before serving to bring to room temperature. Spread on toasted baguette or crackers.
