Warm Olivada

My fiancé loves olives and we always seem to have them around, lots of half-eaten deli plastics that are perfectly good, just waiting to be used. This seems to be the perfect answer. A second life for olives! Serve with bread as a dip or as a pasta sauce. This is from the "A New Way to Cook" cookbook.

• Ready In: 20 mins
• Yields: 1 1/2 cups

Ingredients

• 1  garlic clove, peeled
• 1  pinch kosher salt
• 3⁄4 teaspoon orange zest (finely chopped or grated)
• 1  tablespoon  chopped fresh thyme
• 1  teaspoon  chopped fresh thyme
• 6  ounces green olives, pitted and coarsely chopped
• 6  ounces black olives, pitted and coarsely chopped
•  fresh ground black pepper

Directions

1. In a mortar, pound the garlic clove and salt with the pestle until reduced to a puree.
2. Add the orange zest and thyme and pound to a course paste Add the olives and continue pounding until they are reduced to a very course mash Add pepper to taste.
3. To serve, spoon the olivada into a small skillet, add a tbsp or two of water and heat, stirring frequently, over moderate heat until hot Serve at once with peasant bread.