INGREDIENTS
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1 c. extra-virgin olive oil
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½ c. toasted blanched almonds, chopped
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2 tbl. rosemary leaves, minced
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2 tsp. balsamic vinegar
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2 tsp. sugar
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½ tsp. paprika
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20 oil-cured black olives
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10 sun-dried tomatoes in oil, chopped
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4 cloves garlic, chopped
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Kosher salt and freshly ground black pepper, to taste