Offer this flavorful spread with French-bread baguette slices that have been
brushed with olive oil and toasted in a 350°F oven until golden.

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

Directions
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.)  Makes about 1 1/3 cups.

Source:  Bon Appétit