1 4 ounces can pitted black olives, drained
1 4 ounces can oil-cured Greek olives, pitted and drained
1/3 cup capers, drained
2 garlic cloves finely minced
1/4 teaspoon dried thyme
1 tablespoon Dijon mustard
Lemon juice
Freshly ground black pepper
3 tablespoons fresh parsley, minced
In blender or food processor, puree olives. Add capers, garlic, thyme and mustard; puree. Transfer to a mixing bowl. Add lemon juice and pepper to taste. Stir in parsley.
Serves 6-8