Directions:
- Make the tapenade:.
- In a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
- With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard.
- Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact.
- Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 86.21 Kcal (361 kJ) | ||
| Calories from fat | 32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 5% | |
|---|---|---|---|
| Sodium | 189.19mg | 8% | |
| Potassium | 690.36mg | 15% | |
| Total Carbs | 12.14g | 4% | |
| Sugars | 8.74g | 35% | |
| Dietary Fiber | 3.4g | 14% | |
| Protein | 2.92g | 6% | |
| Vitamin C | 40.8mg | 68% | |
| Calcium | 29.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 28.08 Kcal (118 kJ) | ||
| Calories from fat | 10.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.16g | 5% | |
|---|---|---|---|
| Sodium | 61.62mg | 8% | |
| Potassium | 224.85mg | 15% | |
| Total Carbs | 3.95g | 4% | |
| Sugars | 2.85g | 35% | |
| Dietary Fiber | 1.11g | 14% | |
| Protein | 0.95g | 6% | |
| Vitamin C | 13.3mg | 68% | |
| Calcium | 9.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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