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Recipe courtesy of Food Network Kitchen

Kalamata Olive Tapenade

  • Level: Easy
  • Yield: 30 appetizers
  • Nutritional Analysis
    Per Serving
    Calories
    51 calorie
    Total Fat
    5 grams
    Saturated Fat
    1 grams
    Cholesterol
    0 milligrams
    Sodium
    114 milligrams
    Carbohydrates
    1 grams
    Protein
    0 grams
    Sugar
    0 grams
  • Total: 15 min
  • Prep: 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

  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.

Recipe courtesy Food Network Kitchens

Categories:

Easy Appetizer Appetizer Healthy Vegetarian European Recipes Italian Dip Anchovy Fish Olive Recipes

More from:

Healthy Mediterranean

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3 Reviews
Add Your Review

Scott W.

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. <br /> <br />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.

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