I am REALLY bad at measuring. So these are amounts that may not be exact, but I don't think cooking should be!
2 cups pitted Kalamata olives
10 oz jar Pimento stuffed green olives, drained
3 Tb capers
1/4 C Sun Dried Tomatoes
1 Lemon zested and juiced
4-5 Anchovy Fillets
1tb Red Pepper Flakes
1/4 C Olive Oil
1/4 C (or a bit less) Red Wine Vinegar
1-2 Garlic Cloves
1Tb Dried Italian herbs ( or fresh...but it's winter here so dried it is!)
Throw everything in your food processor and pulse to a finer chop. It's best when it can chill in the fridge for a few days. And keeps for a really really long time. I serve it on top of a toasted slice of french bread smeared with goat cheese. Also good mixed with tuna for a healthier tuna salad.