|3/4 cupripe black olives; (the domestic kind from California)|
|3/4 cupimported olives, pitted; (e.g., green or black Mediterranean olives, oil-cured olives)|
|2 Tablespoonscapers, rinsed & dried|
|1-2 clovesgarlic, peeled|
|1 Tablespponolive oil|
|1/2 teaspoondried thyme; (or 1 teaspoon fresh thyme, chopped)|
|freshly ground pepper; to taste|
|2 teaspoonsbalsamic Vinegar, red wine vinegar, or lemon juice; (or to taste)|
Olive Paste Preparation
Put all ingredients into a food processor and process into a coarse paste. Adjust seasonings to taste.
I use a mix of olives in this recipe, so it never turns out the same twice. You may need to adjust the amount of vinegar or lemon juice you use depending on what kind of olives you use.
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