In a food processor, minced olives, garlic, and 2 Tablespoons olive oil; set aside.
Dressing
In a bowl, whip together 1/2 cup olive oil, balsamic vinegar, sugar and salt.
To serve
Place tomato slice on plate; spread with olive spread; top with mozzarella and basil. Repeat another layer of tomato, olive spread, and mozzarella. (Use only one basil leaf in each stack.)
Sprinkle each stack with dressing. Garnish each stack with freshly minced basil. Makes 4 servings. Enjoy!
Note: Olive spread can be made in advance and kept refrigerated until ready to be used (24-48 hours).