Olive Tapenade

This is one of my favorite holiday appetizers to share.  Adding roasted red peppers gives it a sweet contrast to the savory olives and improves the color of the dish.  Serve with warm pita bread or spread on a cracker.  You won't be disappointed!Ingredients:½ cup green/salad olives with pimientos½ cup pitted kalamata olives1 roasted red pepper strip (jarred type)1 clove garlic, minced½ tsp. oregano1-2 Tbsp olive oilDirections:Place the first 3 ingredients on a cutting board and chop until very fine.  Place in a bowl and add minced garlic, oregano and olive oil.  Done.Makes 12 (1 Tbsp) servings.Nutrition information per serving: 34 calories, 2.4 gm fat (monounsaturated), .4 gm protein, .5 gm carbohydrate, .5 gm fiber, 105 mg sodium.