2/3 cup drained oil-packed sun-dried tomato halves (about 4 ounces)
3/4 cup pitted halved Calamata olives
2 tablespoons balsamic vinegar
Salt and freshly ground pepper
1/4 cup minced fresh mint
In a small saucepan, cook the garlic in the oil over low heat until fragrant and just golden, about 15 minutes. Let cool. In a bowl, combine the tomatoes, olives, garlic and the cooking oil. Stir in the balsamic vinegar and season with salt and pepper. Stir in the mint and serve at room temperature.