Roasted Red Pepper Tapenade aka Ogre's Blood

Have you ever made something accidentally, that tasted so good that you just can't stop eating it?

That was me the other day.   I wanted to make something Halloween inspired for a potluck. I already knew I was going to make some Spicy Witchy Fingers, (a totally awesome cheese cracker), but wanted something to dip the 'fingers' into. 

I actually copied out the basic ingredients for two recipes, and was debating on which one I was going to make and then ended up accidentally combining the ingredients, and thought, oh what the heck, I'll just go ahead and see what happens.
Total deliciousness is what happened.  

Here are the two sites,I got the recipes from. 
The kitchn,
which has some great hints, tips and recipes
and this one Taste of Home  
which also has some tried and true recipes.
I basically combined both recipes, and then played with it.  I did not add either nuts or anchovies.
My mouth has been doing the happy dance ever since.   It keeps telling me to go ahead, scoop up a little more, in fact spread some on a piece of white bread, even, and see how it tastes.
 

I know, my mouth sometimes just doesn't know when to shut up, but that's OK for this.

Does it sound like I'm raving about the tapenade a  little much?

Tough!  I like it.

This does make quite a bit though, so you may want to halve the ingredients.  Otherwise you'll be in the predicament I'm in.  I've got lots left in the fridge. 
Every time I go into the kitchen I hear the siren song from the fridge, and it's starting to sound a little scary. 
"C'mon, just a taste, you know you want some, try it.  I know we've got more crackers in the cupboard, try it on some veggies, go ahead.  "

I have to admit to also getting a kick out of being able to go outside and harvest fresh basil and oregano from the pots in my back yard.

I served this with some Spicy Witchy Fingers for a spooky? delight.  Actually the fingers went so well with the Ogre's blood, I had to keep sampling.  All I can say is that, it was just lucky that some of it made its way to the Community Potluck the other night. 

BTW... I think this is a multi-holiday treat.
I can see serving this at Christmas even.  Just make some of my Spicy Witch Fingers into small square crackers and serve the tapenade with a touch of greenery on it.
And Voila!  you've got a nice red and green Christmas theme going.

Ogre's Blood Tapenade - Roasted Red Pepper Tapenade

Yield: 24-36 servings?

Author: Sid's Sea Palm Cooking adapted from my mother's recipe

prep time: 5 Mcook time: total time: 5 M

This is a great tapenade, perfect for Halloween or any special occasion. The flavors are bright, beautifully layered and complex. Using fresh basil and oregano, along with the lemon juice, gives a lovely complexity to the tapenade.

ingredients:

• 3 finely minced garlic cloves
• 1 jar (7 oz.) roasted red peppers, drained
• 1 jar (7 oz.) red pimentos, drained
• 1 jar (7 oz.) pitted Kalamata Olives, drained
• juice from one lemon
• 2-3 tablespoons EVOO
• 1-2 tablespoons minced fresh basil leaves
• 1-2 teaspoons fresh oregano leaves
• 1/3 cup concentrated Tomato Paste

instructions:

How to cook Ogre's Blood Tapenade - Roasted Red Pepper Tapenade

1. Add all ingredients to a food processor and process.   Place in fridge for at least 3-4 hours before serving so that the flavors can get acquainted and the garlic has a chance to mellow out a little.

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