Olive Tapenade with Arugula and Sun-Dried Tomato

Ingredients

• 3/4 cup Spanish green olives, stuffed with pimentos
• 3/4 cup black Californian olives, pitted
• 2 large cloves garlic
• 1/8 – 1/4 cup olive oil
• 3 tablespoon finely minced baby arugula
• 1/2 ounce dried tomatoes, reconstituted in boiling water & chopped, OR about 1/4 cup dried tomatoes packed in oil, chopped
• 1 teaspoon tomato-soaking water, or 1/2 teaspoon of olive oil from tomato jar
• 1/4 teaspoon  freshly ground black pepper
• Couple of pinches sea salt

Preparation

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