1 1/2 cups butter
2 tablespoons finely chopped onion
1 tablespoon finely chopped celery
1 cup diced green bell pepper
1 cup diced green bell pepper
2 teaspoons dried thyme
2 teaspoons dried sage
2 teaspoons cornstarch
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon dried basil
1/8 teaspoon onion powder
1/8 teaspoon dried sage
1 dash salt
1 tablespoon kalamata olives
1/4 teaspoon salt
In a small resealable plastic bag, mix the butter, onion, celery, bell pepper, thyme, sage, cornstarch, salt, pepper, paprika, garlic powder, basil, onion powder and salt.
Heat olive oil in a large saucepan over medium heat. Stir in the kalamata olives, salt, tomato paste and lemon juice. Warm well.