Tapenade

4 ounces pitted green olives (1 cup)
4 ounces pitted black olives (1 cup)
4 cloves garlic
¼ cup extra virgin olive oil
2 ounces sun-dried tomatoes
1 Tbsp flat leaf parsley
Fine sea salt and freshly ground black pepper, to taste

In a food processor or blender, combine all ingredients. Season to taste with salt and pepper.

Make it ahead: Refrigerate for up to 2 weeks.