Category: Appetizers & Snacks
~2 garlic cloves, chopped
~1/4 cup black olives, pitted
~1/4 cup kalamata olives, pitted
~1/4 cup green olives, pitted
~1/4 cup roasted red peppers
~fresh black pepper to taste
~2 long organic hot house cucumbers
~Fennel greens for garnish
~Combine garlic, olives and peppers in a food processor and process just enough to chop finely or chop all by hand and combine in a bowl. Add black pepper to taste. Refrigerate for about an hour.
~Cut cucumber slices 1/4-1/2" thick. Place olive tapenade mixture on top and garnish with fennel greens. Serve immediately.