• 2 cups of fresh blue oyster mushrooms
• 1 red bell pepper
• 1 medium aubergine
• ½ cup pitted green olives
• ½ cup pitted black olives
• 1 head of garlic
• ½ cup olive oil
• 1 tbs salt
• Dipping/spreading vehicle of your choice!

Instructions

Roast your Mushrooms and vegetables

1. Preheat your oven to 375F

2. Gently break the mushrooms into small pieces.

3. Dice the red bell pepper and eggplant into small pieces.

4. Cut the top off the head of garlic but leave the peel on it.

5. Using ¼ cup of the olive oil coat the bell pepper, eggplant and garlic and sprinkle with salt.

6. Place your ingredients on a sheet tray and roast at 375F for 25 minutes.

7. Remove the vegetables from the oven, add the mushrooms and olives to the tray and mix them with the vegetables.

8. Raise the oven temperature to 400F and Roast for another 25 minutes.

9. Remove the vegetables from the oven and allow them cool completely.

Blend and mix your vegetables

1. Once cooled, peel the roasted garlic and place it in the food processor.

2. Place the remaining vegetables into the food processor.

3. Pulse the vegetables a few times until it reaches your desired tapenade consistency. (I prefer slightly chunkier, but the tapenade can be as smooth as you would like.)

4. Remove the tapenade from the food processor.

5. Add the remaining olive oil and salt to taste.

6. Store the tapenade in the fridge for up to a week.

7. Serve on toast, crackers, use as a relish or spread or just eat it with a spoon!