Olive Tapenade

November 25, 2018
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  • 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.

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