1/2cupsun dried tomatoes, drained and coarsely chopped (7 ounce jar)
14-ounce jargreen olives, drained and pitted (I use [url:1]HemisFares Green Castelvetrano Olives[/url])
16-ounce jar1 6-ounce jar mixed Greek olives, drained and pitted ([url:2]I use Private Selection Greek Olive Mix[/url])
1/2 teaspoon freshly ground black pepper
1/3 cup fresh chopped parsley
1. Add the garlic and olive oil to the bowl of a food processor and process on high until well combined. Scrape down the sides of the bowl with a spatula then add the sun-dried tomatoes and 1/8 cup of the capers and process until the tomatoes are chopped. 2. Add the green olives and the Greek olive mix and pulse two times so the olives are just coarsely chopped. Stir in the lemon juice, balsamic vinegar, pepper, parsley and the reserved capers. Serve on chicken, in pasta, on bruschetta, or grilled meats. Will keep refrigerated for 2 weeks.