I have a tapenade (or olivade?) recipe that calls for dried oregano and dried basil. Since I have loads of fresh basil, could I substitute that even if I'm hoping to keep the tapenade for several days? And--dumb question --what's the ratio fresh to dried basil? It just seems to me that it can't be the same for all herbs. The oregano I grew last year was so strong, I didn't even like using it. It actually was stronger than the dried stuff. Also, my recipe is pretty basic: Kalamata olives, oregano, basil, a little balsamic, pinch sugar and a little olive oil. Any suggestions for additions or alternatives?