Method:

Place the olives in a food processor and chop to a coarse puree. Remove and reserve them.

Drop in the rest of the ingredients and process into a puree, scraping the bowl, once or twice. Return the chopped olives/tomatoes to the processor, and mix briefly adding more oil if necessary. Serve with toasted crusty bread.

Difficulty: Easy

A dip which is easy to make and is also popular. It can be taken with a piece of bread or spread on a cracker.