Kalamata Olive Tapenade (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 30 |
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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.
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