2 8oz Cans Black Olives, drained
1/3 cup Kalamata Olives, drained
1 cup Sun-dried Tomatoes, drained
1 Garlic clove
1 Tsp fresh Cracked Pepper
2 Tbsp Olive Oil
In a food processor, add the garlic clove and pulse till chunky. Add the olives, sun-dried tomatoes and the olive oil (use the oil the tomatoes were packed in) and pepper. Pulse until just a bit chunky. Add more olive oil if mixture is too dry. Spoon into a serving bowl. Can be refrigerated up to 2 days. Be sure to bring it to room temperature and mix thoroughly before serving.
Serve with sliced baguettes, crackers, endive leaves or cucumber cups.