1 - 20 oz. jar Lemon Stuffed Olives
2 teaspoons brined capers, drained
1 large garlic clove, minced
1 tablespoon fresh dill, chopped
1 tablespoon Champagne Vinegar
1/4 cup fresh UP EVOO
Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency). Serve with crackers, pita, or grilled baguette. Additional serving suggestions include atop grilled fish, chicken, or as an accompaniment to a cheese board.