• 2 tablespoons virgin olive oil
• ¼ medium-sized onion, finely chopped
• 2 tablespoons roughly chopped pine nuts
• 1 garlic clove, minced
• ½ teaspoon herbes de Provence
• 1 tablespoon chopped parsley
• ¼ pound olives, stoned and chopped (about ⅔ cup)
• 2 sun-dried tomatoes, chopped, or 1 teaspoon sun-dried tomato purée
• ¼ cup red wine
• red wine vinegar

Warm the olive oil in a sauté pan and add the onion, pine nuts, garlic, and herbs. Cook for 3 to 4 minutes or until the onions begin to soften; then add the olives, tomato, and wine. Simmer slowly for 5 to 6 minutes; then add vinegar to taste.