Serves 6 to 8


  • 1 cup kalamata olives, pitted and rinsed
  • 1 cup jarred sun-dried tomatoes in oil, drained
  • 2 Tbsp. capers, drained
  • 1 tsp. herbes de Provence
  • 1 medium garlic clove
  • 1/4 tsp. freshly ground black pepper


    In a food processor, combine olives with sun-dried tomatoes. Pulse until broken down. Add capers, herbes de Provence, garlic and black pepper and pulse to combine.

    From Friendsgiving by Alexandra Shytsman. Copyright © 2017 by Alexandra Shytsman. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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