Ingredients
1 large shallot, minced (about 1/4 cup)
1 tablespoon plus 1 1/2 teaspoons sherry vinegar
8 ounces oil-cured black olives, pitted and roughly chopped
4 sprigs thyme, leaves roughly chopped
1/2 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped
1/4 cup extra-virgin olive oil
Freshly ground pepper
Preparation
In a small bowl, combine shallot with vinegar; let stand 15 minutes. Add olives, thyme, and parsley, and stir in olive oil. Season with pepper, and serve.
