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Cherry Tomatoes Stuffed w/ Spanish Olive Tapenade

Delicious cherry tomatoes filled with a zesty Spanish olive tapenade make for a unique and flavorful appetizer.

  • Total Time: 20 minutes
  • Yield: 4 servings 1x



1/2 cup Spanish olives with pimento
1 1/2 teaspoons drained capers
1 teaspoon brandy, preferably a Spanish brandy such as Solera Gran Reserva
1/4 teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil
12 cherry tomatoes, washed and stem ends removed


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.
Line a baking sheet with parchment paper, arrange the tomatoes cut side up and spoon a generous 1/4 teaspoon of the tapenade into each shell.
Garnish with fresh parsley and serve chilled or at room temperature.


You can also use green olives if you don’t have Spanish olives with pimento.
The tapenade can be made ahead of time and stored in the refrigerator for up to 4 days.

  • Author: 9
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: None
  • Cuisine: Spanish
  • Diet: Halal


  • Serving Size: 1 serving
  • Calories: 125 kcal
  • Sugar: 0g
  • Sodium: 650mg
  • Fat: 11g
  • Saturated Fat: 2g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: Cherry Tomatoes Stuffed w/ Spanish Olive Tapenade, Spanish Tapenade, Tapenade Appetizer, , , ,