2 to 3 each - Garlic cloves, peeled
1 10-ounce dry weight jar - Green olives, drained
1 6-ounce dry weight can - Black olives, drained
1/2 cup - Roasted sweet red peppers, drained
2 tablespoons - Chopped fresh parsley
1 tablespoon - Extra virgin olive oil
3 tablespoons - Red wine vinegar
Place the garlic, green and black olives, peppers, parsley, olive oil and vinegar in a food processor. Chop to make a coarse spread.
Serve with assorted crackers and breads.