Kalamata olive tapenade

Ingredients

  • For the tapenade:

  • 320g pitted Kalamata olives
  • 8 tbsps (120ml) extra virgin olive oil
  • 1 tbsp fresh oregano
  • 1 tbsp fresh thyme
  • 2 cloves of garlic
  • Juice of one lemon
  • 3 anchovy fillets
  • 2 tbsps capers
  • Freshly ground black pepper
  • For serving:
  • 275g cherry tomatoes
  • Fresh chervil, to garnish

Use imperial measurements

Method

How to make Kalamata olive tapenade

1) In a food processor, combine all of the ingredients except the cherry tomatoes. Pulse until all ingredients are well combined. Season with freshly ground black pepper.

2) Slice the cherry tomatoes in half. Very gently, with a melon ball scoop, remove the seeds from each half. Place a teaspoonful of the tapenade in each tomato half.

3) Garnish with chervil and serve