Instructions: Finely chop black olives and 3 tablespoons toasted walnuts in processor. Add olive oil, Dijon mustard, garlic, thyme, oregano, sage, and cayenne pepper and process until coarsely pureed. Stir in remaining 1/4 cup chopped toasted walnuts. (Spread can be prepared up to 3 days ahead. Cover with plastic and refrigerate.)

This recipe yields about 1 1/3 cups.

Comments: "On a trip to Chicago, my daughter and I enjoyed a memorable meal at Pane Caldo downtown," writes Terrie M. Barr of Troy, Illinois. "Everything was terrific, especially the black olive and walnut spread served with the bread."

Offer this flavorful spread with French-bread baguette slices that have been brushed with olive oil and toasted in a 350 degree oven until golden.

Yield: 1 1/3 cups

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