Olives are like food for the gods!  Sun-kissed, then cured in a rainbow of inviting colors. Green, black, and brown, all tempting to even the most sophisticated pallet.  I love a good olive tapenade; it is so delicious and easy to make. I like to make my own tapenade to serve on an antipasti plate or, for a little different treatment, fill phyllo cups with the tapenade, baking for a hot, mouth-watering appetizer.

Keep a package of Anthenos phyllo cups in your freezer for easy, quick, delicious bit-size appetizers or mini desserts. Also, you can use store-bought tapenade and be ready in 10 minutes with a tasty appetizer.

Olive Tapenade Tarts

1 cup pitted kalamata olives (you can use any variation of olives)
1 clove chopped garlic

2 tablespoons olive oil
1 teaspoon capers
1 teaspoon Herbs de Provence1 package Athenos phyllo cup,  thawed in the refrigerator6 sliced green pimento-filled olives(for garnish)
curried red pepper, sliced(for garnish)

Preheat oven to 400 degrees. In a mini food processor, combine olives and garlic and process until olives form a spread. Add oil, capers, and Herbs de Provence. Process until blended. Fill each cup with olive spread, and decorate with olive filled with red pepper if you like. Place on a parchment-covered cookie sheet and bake for 10 minutes until hot.  Cool slightly and serve.

Enjoy!