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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By s_daniel_wheele...
Aberdeen, 81
on July 30, 2010
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This actually needed some rescuing from itself. The 1/2 cup olive oil is SO excessive! I literally had to sop up the excess olive oil with 5 paper towels that got completely saturated from the olive oil that was pooling on top.
After the olive oil mess got fixed, though, it was pretty good tapenade. I used feta on top instead of chervil and it was quite good.
By elizabethvirgin...
Washington, DC
on July 03, 2008
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I made this for a party and received rave reviews! It is simple to make and has a delicious flavor. Everyone wanted to know what was in it. It will become a party staple. Don't let the anchovies scare you. They add a great flavor and don't taste fishy at all.
By bizzarroworld_4...
lk hopatcong, NJ
on January 24, 2006
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Good taste and no carbs.
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