Here's what you'll need:
1 jar fire roasted red peppers
1 jar garlic stuffed green olives
Drain liquid from roasted peppers and olives. In a food processor add the peppers, olives and 3 0r 4 pinches of dried oregano. Pulse for about a minute. Pour mixture into a large bowl and add a few tablespoons of olive oil and balsamic vinegar. Season the tapenade with sea salt and black pepper to your own taste. Cover and refrigerate.