Olive Paste

Spread on croutons, pungent olive paste sets off all kinds of foods-fresh mozzarella, tomatoes, roasted peppers, grilled eggplant, and hard boiled eggs. The paste keeps more or less indefinitely in the refrigerator. Adapted from Deborah Madison's Vegetarian Cooking for Everyone cookbook.

• Ready In: 10 mins
• Yields: 3/4 cup, about

Ingredients

• 1  cup  olive, pitted (such as Nicoise, Kalamata, or green olives)
• 1⁄4 cup capers, rinsed
• 2  small garlic cloves
• 2  teaspoons  chopped fresh thyme leaves (or 1/2 tsp. dried)
• 1 -2  tablespoon extra virgin olive oil
•  freshly milled black pepper
•  fresh lime juice

Directions

1. In a food processor, pulse to make a smooth paste of the olives, capers, garlic, and thyme(if using dried).
2. Add the olive oil while the food processor is running.
3. Season with black pepper and add the lemon juice(and thyme if using fresh).
4. Enjoy!