Ingredient

• 1½ cups pitted olives, mix of kalamata and green olives
• 4 oil-packed sun-dried tomatoes
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon capers
• ½ tablespoon fresh lemon juice
• 1 garlic clove
• ⅓ cup fresh basil or parsley

Direction

1. In a small food processor, combine the olives, sun-dried tomatoes, olive oil, capers, lemon juice, and garlic.
2. Pulse until combined but still chunky. Add the fresh herbs and pulse again.