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This is a delicious mixture as a dip for toast points or crackers, for baking on brie, or tossed with pasta for an easy main course.  Served on Art Glass hostess platter #205 and dessert bowl #102

 

1 cup pitted Kalamata olives

1/2 cup chopped sundried tomatoes

6 cloves roasted garlic

1 tbsp. chopped fresh thyme

black pepper to taste

1 tsp. Oregano

3/4 cup extra virgin olive oil

 

Soak sundried tomatoes in warm water for 20 minutes.  Place all ingredients in food processor and blend until well chopped.

 

Recipe courtesy of A Thymely Manner Restaurant located in Sault Ste. Marie, Ontario.