Total Time
Prep 15 mins
Cook 0 mins

This can be made several days in advance and refrigerated, but bring to room temperature before serving. Don't freeze and don't fill tomatoes until 1 hour before serving.

Ingredients Nutrition


  1. Cut tops off cherry tomatoes.
  2. Seed and turn tomatoes upside down on a plate to drain.
  3. Coarsely chop olives and set aside.
  4. Rinse anchovies in cold water and pat dry.
  5. In a blender or food processor fitted with steel blade, combine olives, anchovies, garlic, capers, basil, parsley, and lemon juice.
  6. Process until finely minced.
  7. Turn food processor or blender on and drizzle in olive oil.
  8. Remove mixture to a bowl and stir well.
  9. Pack each cherry tomato with about 1 1/2 teaspoons olive mixture.
  10. Set on parsley or lettuce-lined plate.
  11. Serve tepid.


Most Helpful

Apologies for not rating this for awhile - I have used it numerous times for the tapenade part and it is THE tapenade recipe I use.

Bridget C September 13, 2007

Had unexpected company the other day and I used this recipe. Cheated by using olive tapenade that I already had on hand which made it even easier - no pitting! Upped the anchovies and capers slightly. Wonderful hors d'oeuvre! Everyone was pleased.

evelyn/athens June 21, 2003

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