This is a very quick spread, which makes a tasty appetizer when served with crisp baguette or other crisp bread. From "The Complete Vegan Cookbook" by Susann Geiskopf-Hadler and Mindy Toomay.

Ingredients:

1 cup pitted Calamata olives, coarsely chopped (you can use a combination of specialty olives)

2 TBS tomato juice

2 TBS capers, drained

2 TBS dry sherry

1 TBS extra virgin olive oil

1 TBS Dijon mustard

2 cloves garlic, chopped

1/2 tsp dried red chili flakes (or to taste)

Instructions:

Place all the ingredients in a food processor and pulse until fairly smooth. This will "age" in the fridge for a week or so.