
Recipe
Ingredients
- •1 cup kalamata olives
- •2 tablespoons capers
- •3 tablespoons extra virgin olive oil
- •2 cloves garlic
- •1/4 cup fresh parsley
- •1 small carrot
- •1 small cucumber
Instructions
- 1.Pit your kalamata olives if they aren't already.
- 2.Toss the olives, capers, olive oil, garlic, and fresh parsley into your blender or food processor.
- 3.Pulse on low speed for just a few seconds until it forms a thick, textured paste. If it's looking too dry, blend in an extra tablespoon of olive oil.
- 4.Slice up your fresh carrot and cucumber into dipping rounds, plate it up with your tapenade, and crunch away!