Olive spread!
(guest post from Chef JD Barrow of ICG America) So when Bijoy approached me about doing this guest post, I had no idea what to do. So after some browsing and reading, I went to my files and found that this recipe might be up your alley! I hope you enjoy it! 1.75 cups pitted Kalamata olive 1/4 cup walnuts, toasted & chopped 1/4 cup olive oil 2 teaspoons coarse-grained Dijon mustard 1 clove of garlic 1 teaspoon fresh thyme, chopped 1 teaspoon fresh oregano, chopped 1 teaspoon fresh sage, chopped 1/4 teaspoon cayenne pepper Finely chop the black olives and 3 tablespoons of toasted walnuts in a food processor. Add the olive oil, mustard, garlic, thyme, oregano, sage, and cayenne pepper and continue to process until everything is a coarse, chunky puree. Stir in the rest of the walnuts and serve on toast. I hope you guys enjoy it!