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
Finely chop black olives and walnuts and add to a food processor.
Add olive oil, dijon mustard, garlic, thyme, oregano, and seasoning, and process until coarsely puréed
Serve on top of the Huntley & Palmers Sesame, Quinoa & Cracked Pepper Oat Thins.
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