Olives are like food for the gods! Sun-kissed then cured in a rainbow of inviting colors. Green, black, brown all temping to even the most sophisticated pallet. I love a good olive tapenade so delicious, so 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
1 teaspoon capers
1 teaspoon Herbs de Provence1 package Athenos phyllo cup, thawed in the refrigerator
6 sliced green pimento filled olives(for garnish)
curried red pepper, sliced(for garnish)
Pre-heat oven to 400 degrees. In a mini food processor, combine olives, garlic, and process until olives form a spread. Add oil, capers, and Herbs de Provence. Process until blended. Fill each cup with olive spread, 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.