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  • Makes 3/4 cup
  • |
  • prep time: 15 minute(s)
1 cup pitted kalamata and/or oil-cured olives
1 clove garlic, finely chopped
1 tsp. capers, rinsed and drained
1/4 tsp. chopped fresh thyme leaves
1/4 tsp. chopped fresh rosemary leaves
1/8 tsp. sugar
4 Tbsp. Bertolli® Extra Virgin Olive Oil
Italian bread slices

Process olives, garlic, capers, thyme, rosemary and sugar in food processor or blender. While processing, through feed tube, drizzle in 2 tablespoons Olive Oil until paste forms. Spoon into bowl; cover and chill, if desired. To serve, drizzle bread with remaining 2 tablespoons Olive Oil, then top with olive mixture.