Salsa de Aceitunas-Olive Sauce

1/4 cup olive oil
1 tbsp. sherry vinegar
4oz. mixed pitted green & black olives
2 cloves garlic, crushed
2 firm tomatoes, peeled, seeded, and finely chopped
sea salt and freshly ground black pepper

Put the olive oil in a bowl and whisk in the sherry vinegar. Put the olives in a processor and blend to chop into small, evenly sized bits (not a puree). Put in the bowl with the oil mixture, add the rest of the ingredients, and season lightly.

From: Spanish country kitchen by Linda Tubby