I use sun-dried tomatoes instead. They give a slight sweetness to the spread, which I think balances all those savory flavors of black and green olives and capers. Also, I used a little hot red pepper flakes as we think any appetizer gets even tastier with a hint of hotness.
I use store-bought sun-dried tomatoes in olive oil, so I don’t need any soaking. If your tomatoes are dry, soak them in boiling water until they soften and then use them in the recipe.
If you use a food processor, put everything in it and pulse until it’s chunky or smooth.