Ingredients
2 cups of black olives,pitted
1/3 cup sun dried tomatoes (in oil)
1 clove garlic
1 teaspoon capers (any type)
salt and pepper as desired
1/3 olive oil (from the sundried tomatoes for example)
1 teaspoon dry rosemary (optional)
Bread to serve with (Italian or French type)
Preparation
In a handheld food processor blend all ingredients except the oil until smooth (around 5 min). Add oil as needed to achieve a nice ‘spreadable’ consistency.
Serve with bread.
Store in a jar and refrigerate for up to 2 months.
