Add the sundried tomatoes, a little bit of their oil, the capers and garlic to a food processor. Pulse several times until finely chopped. It shouldn't form a paste. Transfer the mixture from the food processor to a small mixing bowl.
Add the pitted olives to the food processor and pulse until chopped.
Add them to the mixing bowl with the sun-dried tomatoes. Finally, add the lemon juice and sea salt and stir to combine.
Serve as a dip or spread with gluten-free crostinis or toasted baguette.
Notes
If the sundried tomatoes were not preserved in oil, place them in a bowl with warm water for 10 minutes until soft.