1. Add the blackberries and water to a high-speed blender and process until smooth. Pour mixture into a mesh strainer set over a bowl. With the bottom of a ladle or a spatula, swirl the fruit in a circular motion against the strainer, pushing the purée through the strainer, leaving the seeds in the strainer basket. Scrape the pulp on the underside of the strainer into the bowl.

2. Add the olive oil, Dijon mustard, vinegar, coconut aminos, maple syrup, salt, pepper, and thyme and whisk until well combined.