Warm Olivada

• 1 garlic clove, peeled
• 1 pinch kosher salt
• 34 teaspoon orange zest (finely chopped or grated)
• 1 tablespoon chopped fresh thyme
• 1 teaspoon chopped fresh thyme
• 6 ounces green olives, pitted and coarsely chopped
• 6 ounces black olives, pitted and coarsely chopped
• fresh ground black pepper

1. In a mortar, pound the garlic clove and salt with the pestle until reduced to a puree.
2. Add the orange zest and thyme and pound to a course paste Add the olives and continue pounding until they are reduced to a very course mash Add pepper to taste.
3. To serve, spoon the olivada into a small skillet, add a tbsp or two of water and heat, stirring frequently, over moderate heat until hot Serve at once with peasant bread.

garlic, kosher salt, orange zest, thyme, thyme, green olives, black olives, fresh ground black pepper

Taken from www.food.com/recipe/warm-olivada-17828 (may not work)