2 1/2 ounce pitted black olives, sliced
2 1/2 ounce sun-dried capsicums in oil, drained
1 tablespoon capers
1 large clove garlic
1/4 cup flat-leaf parsley
1 tablespoon lime juice
3/8 cup extra virgin olive oil
1. Blend the olives, sun-dried peppers, capers, garlic and parsley together in a food processor or blender until finely minced. With the motor running, slowly add the lime juice and olive oil and process until just combined.
2. Transfer to a sterilized jar, seal and refrigerate for up to 2 weeks. Return to room temperature before serving.
3. Serve on bread or crackers, either as a spread by itself or spooned on top of ricotta cheese. It can also be served with pork and lamb skewers.