1 small shallot coarsely chopped (or use 2 T chopped red onion)
1 tsp. fresh thyme leaves (or use 1/2 tsp. dried thyme)
1/2 cup pitted Kalamata olives
1/4 cup white balsamic vinegar (or red wine vinegar)
1 T Dijon mustard
3/4 cup good quality extra virgin olive oil
In food processor or mini-processor use metal blade and chop shallot and thyme. Add olives, vinegar, and mustard and pulse until pureed. (There can still be some small pieces of olive.) With machine going, slowly add olive oil through tube and continue to process until dressing is well emulsified. This dressing will store in the refrigerator for a week or two, but you will need to let it come to room temperature each time you use it.