Red Pepper Tapenade

1 cup roasted red peppers (canned are OK)
2 cloves of garlic peeled
? cup Kalamata Olives pitted
1 teaspoon dried oregano
? teaspoon crushed red pepper flakes
? cup extra virgin olive oil
Salt and black pepper to taste

Place all ingredients in the bowl of a food processor and process almost until it reaches a paste consistency. Adjust the seasoning with the salt and pepper.
Store refrigerated at 40 degrees Fahrenheit or below until ready for use.
You may need to stir before using as it will sometimes separate upon standing