Olive Tapenade

Ingredients:

1 8-ounce jar pimento-stuffed green olives, drained

1 cup black or kalmata olives, pitted

1/4 cup sun-dried tomatoes packed in olive oil, drained

2 T. capers

1 T. minced garlic

1 T. finely chopped fresh basil

1 T. finely chopped fresh parsley

3 T. extra-virgin olive oil

Preparation:

1. In a food processor, combine the olives, sun-dried tomatoes, capers, garlic, basil and parsley. Pulse until the mixture is coarsely chopped. With the processor running, slowly add in the olive oil in a steady stream, processing until the mixture is creamy and well-blended. Cover and refrigerate for up to 1 week in an airtight container.