Ever curious what to do with the rest of the bottles of capers or olives once you've used just 1 tablespoon or so for a recipe? While they will keep in the fridge for a few months, I like to use them up by whipping up my all-purpose olive tapenade.

Often times I use whatever I have on hand - even if its a half-jar of this or a half-jar of that. Here's my quick recipe*:

1 jar pitted kalamata olives, drained
1 jar manzanilla olives, drained
1 jar capers, drained
1/2 jar roasted red peppers, drained
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
Salt and black pepper to taste

Combine first 4 ingredients in a food processor; process until finely chopped. Transfer to a bowl or plastic container; stir in vinegar, oil. Add salt and pepper to taste.

You can use this all-purpose tapenade as a topping for goat cheese crostini, as a sandwich spread, an ingredient that gives a little oomph to pastas, or a tasty topping on a piece of grilled fish.

*Note: This personal recipe was not put through the formal tasting and testing process that the Test Kitchens uses to vet Cooking Light recipes that appear in the magazine and on