But wait, there’s more!

Tapanade (olive spread)

1 can black olives, drained well

1 jar of green pimento stuffed olives (about 6 ounces)

1 jar artichoke hearts, not drained

1 clove garlic

1 red bell pepper, seeded

2-3 leaves of basil

¼ cup olive oil

3-4 slices of pepperoncini, drained

Blend well in food processer or blender. Add oil gradually until a spreadable consistency. Add pepperoncini to taste and blend until smooth.

Stuffed Mushrooms 

Large mushrooms, stems removed and reserved, rinsed and patted dry

2 cups plain breadcrumbs

¼ cup chopped fresh parsley

1 cup grated romano cheese

2-3 tblspns olive oil

1-2 large clove(s) garlic

Place caps cup side up in a lightly oiled pan big enough to accommodate them. Slice off dried and discolored end of stems and place the stems in a food processor or blender. Peel garlic and cut off root end. Add garlic to processor. Add cheese, breadcrumbs and parsley. Process until garlic and parsley is finely chopped. Add oil gradually just to moisten ingredients. Pack ingredients into mushrooms until slightly mounded in each. Drizzle a little oil over the mushrooms and bake in a 400-degree oven until tops are crisp and mushrooms are heated through, about 30 minutes.