This recipe combines the saltiness of olives blended with creamy, earthy walnuts. Paired with the tasty Sesame, Quinoa & Cracked Pepper Baked Oat Thins this makes a delicious and guilt-free snack
2 cups of pitted olives
½ cup of walnuts, toasted, chopped
¼ cup of olive oil
2 teaspoon of dijon mustard
1 garlic clove
1 teaspoon each of chopped fresh thyme and oregano
Sea salt and pepper
Step 1.
Finely chop black olives and walnuts and add to a food processor.
Step 2.
Add olive oil, dijon mustard, garlic, thyme, oregano, and seasoning, and process until coarsely puréed
Step 3.
Serve on top of the Huntley & Palmers Sesame, Quinoa & Cracked Pepper Oat Thins.
