Kalamata Olive Tapenade

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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 30 appetizers
  • Nutrition Info
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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


  1. 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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