Ingredients:

1 cup Niçoise, Kalamata or other black olives pitted

1 cup small green olives such as Picoline or Castelvetrano, pitted

¼ cup sun-dried tomatoes in olive oil; drained

1 tablespoon capers

1 garlic clove

1 anchovy fillet (optional)

½ tablespoon each: chopped fresh basil leaves, chopped fresh thyme leaves, and chopped fresh flat-leaf parsley leaves

¼ tablespoon chopped fresh oregano leaves

¼ cup extra-virgin olive oil (optional)

Instructions:

1. In a food processor, combine all ingredients except olive oil. 

2. Using the pulse button, process until coarsely chopped and well blended. 

3. Slowly add the olive oil. 

4. Refrigerate in a covered container for up to 1 week.

Nutrition Facts:  

Calories:  70

Carbohydrate: 2 g

Total Fat: 7-14 g

Sodium: 380 mg