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.