Kalamata Olive Tapenade

Recipe courtesy Food Network Kitchens

Rated: 5 stars out of 5Rate itRead users' reviews (2)

RECIPE
COMMENTS & REVIEWS(2)

Prep Time:
15 min
Level:
Easy
Yield:
30 appetizers

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Times:

Prep: 15 min
Inactive Prep: --
Cook: --
Total:: 15 min

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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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Comments & Reviews

recipe Kalamata Olive Tapenade
null null, null 07-03-2008
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Delicious!
Rated: 5 stars out of 5

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.Read more
recipe Kalamata Olive Tapenade
Anonymous 01-24-2006
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Great lo-carb recipe
Rated: 5 stars out of 5

Good taste and no carbs.