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Cucumber Rounds with Olive Tapenade

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Ingredients

For the cucumber rounds:

  • 1 large cucumber sliced into ½-inch thick rounds
  • Optional: sprinkle of sea salt or lemon zest on top

For the olive tapenade:

  • 1 cup pitted Kalamata or green olives
  • 2 tbsp capers
  • 1 clove garlic minced
  • 2 –3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • Optional: a few fresh basil leaves or parsley for brightness
  • Freshly ground black pepper to taste

Instructions

  • Slice the cucumber into even rounds and set aside.
  • In a food processor, combine olives, capers, garlic, olive oil, lemon juice, and herbs (if using). Pulse until it forms a coarse paste. Add more oil if needed to reach your desired consistency.
  • Spoon about a teaspoon of the tapenade onto each cucumber slice.
  • Garnish with a sprinkle of lemon zest, cracked pepper, or fresh herbs.
  • Serve immediately or refrigerate until ready to enjoy.