Cut the olives from the stones in thin wedges. Finely dice the tomatoes. Strip the basil leaves from the stems. Heat the milk and olive oil together. Boil the potatoes, steam them and put them through the potato press. Gradually stir the hot olive oil-milk mixture into the potatoes. Dice with pepper and possibly with salt. - Remember that the olives and sun-dried tomatoes are a little salty too! - Cut the basil leaves into fine strips. Cut the sun-dried tomatoes into small pieces. Set aside some basil and diced tomatoes for garnish. Put the rest of the basil and the diced tomatoes under the puree.
This goes well with raw celery. Non-vegetarians can also serve thinly sliced Parma ham.
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