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  • 3/4 pound pitted black olives
  • 2 Tbl. capers, drained and rinsed
  • 2 cloves garlic, minced
  • 1 anchovy fillet (optional)
  • 1 teaspoon Dijon mustard
  • 5 sprigs fresh thyme leaves finely chopped
  • 3 tablespoons chopped parsley
  • 1/4 teaspoon crushed red pepper
  • 2 Tablespoons Traditional Balsamic Vinegar
  • 1/2 cup Italian Herb Extra Virgin Olive Oil


Combine all ingredients in the bowl of a food processor and pulse to combine well, then allow to process until mixture is coarsely pureed. Taste for seasoning, then serve as a dip alongside crusty bread with goat cheese, grilled vegetables or chicken, or tossed with cooked pasta and fresh herbs.

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