Olive Spread With Walnuts - cooking recipe

Ingredients

1 3/4 C pitted Kalamata olives or other brine-cured black olives (about 1/2 lb pitted)
3 Tbsp plus 1/4 c walnuts, toasted, chopped
1/4 c olive oil
2 tsp coarse-grained Dijon mustard
1 garlic clove
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
1 tsp chopped fresh sage
Pinch of cayenne pepper

Preparation

Finely chop black olives and 3 Tbsp 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 c chopped toasted walnuts. Serve on French-bread baguette slices that have been brushed with olive oil and toasted in a 350 degree oven until golden. Makes about 1 1/3 cups.