This is an excellent recipe for summer days and the endless summer BBQ's. Tangy and fresh this tapenade will make your tastebuds soar. This is a wonderful, healthy summer treat.
1 Cup pitted Kalamata Olives
2 TBS capers
3 TBS extra-virgin Olive Oil (or even better avocado oil!)
2 Cloves Garlic
1/4 Cup fresh Parsley
Slices of Cucumber, Carrot, or Endive for serving
Place the olives, capers, olive oil, garlic, and parsley in a blender or food processor. Blend on low speed for a few seconds, until thick paste forms. It it is too thick, add an extra tablespoon of olive oil.
To serve you can cut your cucumber, or carrot into thin slices. Place tapenade into a pastry bag and with tip of choice squeeze tapenade onto vegetable of choice. Top off with a sprig of parsley or slice of olive.