Olive Sauce - Salsa Di Oliva

• 1/2 lb kalamata olive, pitted
• 1/2 lb cerignola olive, pitted
• 3 garlic cloves, peeled
• 1/3 cup fresh Italian parsley, stems removed
• 2 tablespoons fresh thyme leaves
• 1/4 cup extra virgin olive oil (Colavita)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon fresh coarse ground black pepper

1. Place the olives and garlic in the bowl of a food processor, and pulse for 10 seconds.
2. Add the parsley and thyme, and pulse again for 10 seconds.
3. With the motor running, add the olive oil through the feed tube in a slow stream. The sauce should look finely minced and have some texture to it.
4. Transfer the sauce to a bowl, and stir in the salt and black pepper.
5. Store the sauce in a jar in the refrigerator. Bring the jar to room temperature when ready to use.
6. After removing some of the sauce, pour a thin layer of olive oil over the top to prevent air from getting in and allowing bacteria to grow.
7. Variation:
8. Add julienned roasted sweet red and yellow peppers after mixing the pasta with the sauce and a few coarsely chopped black oil-cured olives for color and contrast.

kalamata olive, cerignola olive, garlic, fresh italian parsley, thyme, extra virgin olive oil, salt, fresh coarse ground black pepper

Taken from www.food.com/recipe/olive-sauce-salsa-di-oliva-281157 (may not work)