|15 min||0 min||4|
|1 cup||Kalamata olives|
|2 tbsp drained||Capers, canned|
|3 tbsp||Extra virgin olive oil|
|1/4 cup||Parsley, fresh (Organic)|
|1 cucumber(s)||Cucumber (Sliced)|
|1 large||Carrots (Sliced)|
1. Place olives, capers, olive oil, garlic, and parsley in a blender or food processor and mix on low until a thick paste forms.
2. Divide tapenade and vegetables into 4 equal servings.
3. Spread tapenade on vegetable slices or use as dip.
with fresh sliced veggies - cucumber, carrots, peppers, celery