Stuffed Tomatoes with Olive Tapenade

1/2 cup Spanish olives with pimento, drained
1 1/2 teaspoons drained capers
1 tsp lemon juice
2 tablespoons extra-virgin olive oil
1 Tbs fresh parsley

32 small cherry tomatoes

Make the tapenade by pulsing all ingredients except tomatoes in food processor until well minced. Cut tops off the tomatoes and scoop out the juice and seeds with a small spoon. Stuff each tomato with tapenade mixture.