Olive Bagna Cauda

• 4 oz. oil-cured black olives
• 1 tbsp. capers
• 1 tsp. thyme
• 1 tsp. sherry vinegar
• 1/2 tsp. crushed red pepper
• 3/4 c. extra-virgin olive oil

1. In a food processor, pulse all of the ingredients until smooth.
2. Transfer the mixture to a saucepan and cook over moderate heat just until the oil begins to separate, 5 minutes.
3. Scrape the dip into a bowl and serve warm.
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oilcured black olives, capers, thyme, sherry vinegar, red pepper, extravirgin olive oil

Taken from www.delish.com/recipefinder/olive-bagna-cauda-recipe-fw0813 (may not work)