1. Place the olives in a food processor and process until finely chopped. 2. Add the remaining tapenade ingredients and process until olives are minced. 3. With a sharp knife, cut off a thin slice from the top and bottom of each tomato and discard. 4. Scoop out the juice and seeds from each tomato leaving the a shell, then spoon some of the tapenade into each shell. 5. To serve - transfer to a serving platter and garnish with the parsley. Serve cold. ---------------------------------------------------------------------------
Nutrition
Ingredients
