Roasted red pepper tapenade

1 lbs roasted red peppers (pealed and seeded)
1/4 c. extra virgin olive oil
6 ea whole pealed garlic cloves
1/2 c. kalamata olives
1/2 c. parmesan cheese
1/4 c. fresh basil
1ea. lemon (zest & juice)
½ tsp. signature seafood spice (can omit or use your favorite spice blend)
1/4 tsp. kosher salt/white pepper
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*Fry garlic in oil till golden, (reserve oil).
*Place all other ingredients (well drained) on cutting board.
*Chop and fold, chop and fold.
*All should be no larger than a pencil eraser.
*Place in bowl, fold in olive oil.
*season to taste