Olive Tapenade

1 1/2 cups pitted green olives

1/4 cup oil-packed sundried tomatoes

1/2 cup capers, rinsed and drained

1/4 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon dried oregano

2 tablespoon Unflavored Extra Virgin Olive Oil

Dice the sundriedn tomatoes.  Place all ingredients in a food processor and pulse until the ingredients are well-chopped.  Add the olive oil and pulse again.  Refrigerate for 1 hour or up to 3 days.

Serve with crackers or toasted pita wedges.

Makes about 1 1/2 cups