Ingredients

• 1 3/4 cups pitted Kalamata olives or other brine-cured black olives (about 1/2 pound pitted)
• 3 tablespoons plus 1/4 cup walnuts, toasted, chopped
• 1/4 cup olive oil
• 2 teaspoons coarse-grained Dijon mustard
• 1 garlic clove
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh sage
• Pinch of cayenne pepper

Instructions

1. Finely chop black olives and 3 tablespoons toasted walnuts in processor. Add olive oil, Dijon mustard, garlic, thyme, oregano, sage, and cayenne pepper and process until coarsely pureed. Stir in remaining 1/4 cup chopped toasted walnuts. (Spread can be prepared up to 3 days ahead. Cover with plastic and refrigerate.)