Simple Olive Tapenade - cooking recipe

Ingredients

1/2 cup olive, pitted (assorted, cracked green, kalamata, oil-cured)
2 garlic cloves, minced
2 tomatoes, finely diced (ripe)
1/8 cup sun-dried tomato packed in oil, drained and chopped
1/8 cup pine nuts, lightly toasted and chopped

Preparation

Pulse olives and garlic in food processor until finely chopped. Stir in tomatoes and pine nuts.
Serve spread on french bread lightly brushed with olive oil.