Olive and sun-dried tomato spread

About 1-1/2 cups

1/4 cup extra virgin olive oil
1 Tablespoon balsamic vinegar
1 Tablespoon orange juice, preferably fresh-squeezed or not-from-concentrate
1 large clove garlic, raw or roasted
2 teaspoons fresh tarragon, chopped coarsely
1 six-ounce can pitted black olives, drained well
1/2 cup oil-packed sun-dried tomatoes

Place the oil, vinegar, orange juice, garlic, and tarragon into
a food processor and process until ingredients are well blended.

Add the olives and tomatoes and process until smooth.