Sole di Sicilia

This was a discovery made by Don Maguire molti anni fa. Don is a dean, classicist, archaeologist and old Turkey hand (the country, though since he and his wife, Fee, are brilliant cooks, probably the bird, too). He ran across a farm in Sicily, which sold all sorts of products, among which was one of the great gifts to man—Sole di Sicilia. When Don takes tours around, they usually stop there, without, as far as I'm aware, him getting the usual 20% cut (though he may take it out in trade). I tagged along one year, when Barbara was down a pit in Caesarea, and came back with a large jar, carefully wrapped in a shirt (white, of course). The shirt, when wrung out, was absolutely delicious. Enough, however, survived the leak to feed us for an age, and for me to attempt an recreation. So a very approximate recipe:
In a food processor, toss 4 cloves of garlic. Grind up with kosher salt (a KITCHEN SECRET®: when chopping garlic in a machine or even with a knife, add some salt. This absorbs the garlic juice and makes it easier to puree the cloves). Then add a couple of fistfuls of sun-dried tomatoes in oil, a handful of black olives, a palmful of capers, a finger of dried oregano, and a fingernail of red pepper. Grind up with olive oil, enough to make a sloppy paste.
Serve over pasta with gobs of parmesan. Yet another salt-fest.