Olive Tapenade

Category: Appetizers & Snacks  


~2 garlic cloves, minced

~1/4 cup black olives, pitted

~1/4 cup kalamata olives, pitted

~1/4 cup green olives, pitted

~1/4 cup roasted red peppers (optional)

~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.