Tomato Black Olive Vinaigrette

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1\/2 cup sun-dried tomatoes, finely chopped 2 tbsps. extra virgin olive oil

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Tomato Black Olive Vinaigrette

& nbsp;

11/2 cups sliced black olives, chopped

1/2 cup sun-dried tomatoes, finely chopped

2 tbsps. extra virgin olive oil

1 tbsp. garlic, finely chopped

2 tbsps. shallots, finely chopped

1/4 cup basil leaves, chopped & amp; loosely packed

1/4 cup sherry vinegar

salt to taste

black pepper to taste

& nbsp;

Drain olives, reserving liquid. Chop finely. Look for soft, pliable sun-dried

tomatoes. Re-hydrate tomatoes in warm water and drain if necessary before

chopping. Combine olives, tomatoes, extra virgin olive oil, chopped garlic,

chopped shallots, chopped basil leaves, and sherry vinegar. Add 2 tbsps.

reserved olive liquid. Season with salt and pepper.