“Tapenade” is just a fancy word for an olive spread. Just use what you have on hand and I have no doubt it will be tasty. This black olive tapenade recipe isn’t the classic one, but it’s pretty tasty – my parents couldn’t get enough of it!

1 cup black olives

½ roasted red pepper

¼ cup asiago cheese

2 garlic cloves

1 tablespoon honey

1-2 tablespoon extra virgin olive oil

1 tablespoon fresh parsley (chopped)

1 teaspoon oregano

2-3 basil leafs

Salt and pepper to taste

Put all the ingredients into your food processor and pulse until it becomes finely chopped, almost like a paste. Allow it to sit in the refrigerator for 20 minutes before serving

Serve over bread, pita, etc.