This is an olive dip that tastes even better the second day.
- Kalamata Olives
- Green Olives
- Olive Oil
- Fresh Parsley
- Fresh Basil
- A dash of mustard
- Sun dried tomatoes (not in hers but I had some)
Put it in a food processor until it is the consistency you want.
In the fridge for at least two hours and serve with chips or baked Italian toast.