Tapanade - cooking recipe

Ingredients

2 cups olive oil
1 1/4 cups black olives
1 cup capers
1/2 cup solid white tuna
10 anchovies, washed and cut in strips
1 teaspoon mustard
1 sprig basil
1 garlic clove
1 pinch salt
1 pinch pepper
1/2 teaspoon thyme
1 bay leaf
1 pint cherry tomatoes

Preparation

Grind together all ingredients except the cherry tomatoes until a smooth paste.
Scoop out each cherry tomato.
Fill with tapanade.