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