Finely chop about half a cup of sun-dried tomatoes and a quarter cup of Kalamata olives. If you prefer a smoother consistency, pulse them briefly in a food processor. Have your mixing bowl ready.

Mince one or two cloves of garlic and chop fresh herbs. Add both to the mixing bowl.

Drizzle in a generous quarter cup of olive oil into the bowl and stir until all ingredients are well combined.

Sprinkle with a pinch of salt and pepper, mix thoroughly, and adjust seasoning as needed.

Transfer the dip to a serving bowl and serve immediately with crusty bread or fresh vegetable sticks.