Sundried Tomato Tapenade

1/2 cup sundried tomatoes in oil, drained

1/3 cup pitted kalamata olives

1 teaspoon dried oregano or 2 teaspoons chopped fresh oregano leaves (thyme and rosemary would work, too)

1 large garlic clove, peeled

1 tablespoon olive oil or reserved oil from tomatoes, plus more to loosen if needed

Salt and freshly ground black pepper or red pepper flakes to taste

Blend ingredients in a food processor until finely chopped and spreadable.  Mixture will be thick.  You can thin it with more olive oil if needed, but no need to make it thin like a sauce.  Adjust seasonings to taste.

From Smitten Kitchen blog