A trip to the local deli will usually provide all you need for a simple tapenade to spread on homemade tortilla chips, fresh bread or your favourite crackers.

1/2 cup roasted red peppers
6 sundried tomato halves
1/2 cup stuffed marinated jumbo olives
1/4 cup oil cured (morrocan) black olives
1/2 bunch basil
drizzle of olive oil and balsamic vinegar

Combine in a food processor and purée until smooth. Refrigerate until needed