1 teaspoon dried dill weed
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
2 teaspoons olive oil
1/4 cup white wine
1 cup kalamata olives, halved
In a saucepan, mix the dill weed, basil, rosemary, oregano, thyme, sage, basil, and olive oil. Bring mixture to a boil. Reduce heat, reduce heat, and simmer, stirring occasionally, for 10 minutes.
When mixture thickens, stir in wine. Stirring constantly, pour into individual mixtures and serve.