In the bowl of a food processor, add the olives, sun-dried tomatoes, with the olive oil they were packed in. Pulse until smooth but still chunky. Add more extra virgin olive oil if mixture is too dry. Spoon into a serving bowl. If not serving immediately, cover with plastic wrap and refrigerate up to 2 days. Bring to room temperature and mix thoroughly before serving.

We served this with toasted sourdough french bread slices. To make bread, set up BGE for indirect cook and stabilize at 450°F.-475°F. Slice sourdough french bread baguette into 1/4 inch thin slices. Spray both sides of bread with cooking spray. Sprinkle with BGE Green Garlic and Pepper rub and fresh minced parsley, or Mrs. Dash, or your favorite herb rub. Place bread slices on a cookie sheet and bake for 3-5 minutes until crisp.