Kalamata Olive Tapenade

Total Time:
15 min
Prep:
15 min

Yield:
30 appetizers
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 cups pitted Kalamata olives
  • 2 tablespoons capers
  • 3 anchovy fillets
  • Juice of one lemon
  • 2 cloves of garlic
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh oregano
  • 1/2 cup of olive oil
  • Freshly ground black pepper
  • 1 pint cherry tomatoes
  • Fresh chervil to garnish
Directions

In a food processor, combine all the ingredients except the cherry tomatoes. Pulse until all ingredients are well combined. Season with freshly ground black pepper. Slice cherry tomatoes in half. Very gently, with a melon baller, scoop out the seeds from each half. Place a teaspoonful of the tapenade in each tomato half. Garnish with chervil.


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    This recipe is featured in:

    Healthy Mediterranean