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olive tapenade spooned over cucumber rounds on a stone platter in a wide horizontal shot, dark glossy olives, drizzle of oil, fresh herb sprig, natural light, shallow depth of field, landscape orientation

Olive Tapenade with Cucumber Slices

Thick olive tapenade spread on crunchy cucumber slices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup pitted kalamata olives
  • 2 tbsp capers drained
  • 1 clove garlic
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 large cucumber sliced

Method
 

  1. Add olives, capers, and garlic to a food processor and pulse to a chunky paste.
  2. Add olive oil and lemon juice and pulse just to combine.
  3. Slice the cucumber into thick rounds and pat dry.
  4. Spoon a little tapenade onto each cucumber slice.
  5. Arrange on a platter and serve right away.

Notes

Tapenade keeps in the fridge a week — great to have on hand.