- 2 cloves garlic
- 1 Teaspoon Dijon mustard
- 1 bay leaf, finely chopped
- 3 Tablespoon chopped parsley
- 3/4 Pound pitted black olives (Kalamata)
- 1/2 Cup good quality extra-virgin olive oil
- 5 sprigs fresh thyme, leaves finely chopped
- 1 Teaspoon red wine vinegar
- 3-4 Ounce capers, drained and rinsed
- 1/4 Teaspoon crushed red pepper
- 1/2 lemon, juiced
- Combine ingredients in a food processor and process until coarsely pureed.
- Serve with Mediterranean Snacks™ Baked Lentil Crackers.