Great with a champagne toast! This olive spread has an incredible flavor, is very quick to make and holds well several days. Bring to room temperature before serving.
1 cup pitted kalamata olives, drained
3 to 6 cloves garlic
2 tbs. lemon juice
1 tbs, chopped parsley
2 tsp, drained capers
1/2 tbs, Dijon mustard
1/2 tsp, dried thvme
1 tsp good olive oil
Process all except the oil, pulsing. To incorporate: Add oil through the feed tube while pulsing. Serve with baguette slices brushed with olive oil and toasted. Can be prepared ahead.
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