Seriously Simple: Versatile olive oil dips take the place of butter
By Diane Rossen Worthington, Tribune Content Agency
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A few sprigs of fresh thyme leaves
2 tablespoons chopped Kalamata olives
2 tablespoons chopped dried cherries
Freshly ground black pepper
1. Put all of the ingredients in a small glass bowl; mix to combine.
2. Cover and let rest for at least 4 hours so that the flavors have time to meld.
3. Serve with a spoon, or pour into small plates for serving with bread.
Advance Preparation: This can be made up to one week ahead, covered in an airtight container and kept at room temperature
Anchovy, Sun-Dried Tomato and Tapenade Sauce
1/2 cup fruity olive oil
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