...a blessed tree, an olive tree
This is a delicious way to use olives that are too soft to serve on their own.
Preparation time: 30 minutes
12 oz. Calamata olives, or half Calamata and half cracked green olives, (about 1-½ cups before pitting), pits removed
½ cup capers
2 tbsp. onion
3 tbsp. olive oil
2+ tbsp. lemon juice
½ tsp. dried thyme
In separate bowls, soak the olives and capers in cold water for 15 minutes to remove excess salt, then drain and rinse well, pressing down on the capers to extract as much water and brine as possible. Remove the pits from the olives by smashing them with your thumb on a cutting board. Put all of the ingredients into a blender or food processor, and puree until you have a fairly smooth paste. Makes about 1-½ cups, and keeps indefinitely in the refrigerator.
from Serving the Guest: A Sufi Cookbook