2/3 c. pitted Kalamata or Nicoise olives
Foil-packed, sun-dried tomato halves
1 1/2 c. fresh basil
1 1/2 tsp. drained capers
1 lg. garlic clove, crushed
2 tbsp. virgin olive oil
1 tsp. berry vinegar

Chop olives, tomatoes, basil, capers, and garlic in food processor. Slowly add olive oil and vinegar. Can be thinned and tossed with pasta - served on bread or used as a stuffing for vegetables. Makes 3/4 cup.