Olive Tapenade on Cucumber

Instructions

1. Step 1

   Place the olives, capers, anchovy, and garlic in the food processor. Pulse until evenly and coarsely chopped, scraping down the bowl as needed.

   Timer: 2 min (fixed)

   Ingredients used: 3.0 piece Anchovy, 25.0 gr Caper, 4.0 gr Garlic, 180.0 gr Olive

   Cookware: food processor, Silicone spatula

2. Step 2

   Add the lemon juice, olive oil, and black pepper. Pulse briefly until incorporated but still textured.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 30.0 ml Extra Virgin Olive Oil, 15.0 ml Lemon Juice

   Cookware: food processor, Silicone spatula

3. Step 3

   Trim the cucumbers and cut them crosswise into 24 rounds about 1 cm thick. Arrange the rounds on a serving platter.

   Timer: 7 min (fixed)

   Ingredients used: 2.0 piece Cucumber

   Cookware: Chef Knife, cutting board, serving platter

4. Step 4

   Spoon the prepared tapenade onto the cucumber rounds and finish with the parsley. Serve promptly.

   Timer: 5 min (fixed)

   Ingredients used: 8.0 gr Parsley

   Cookware: serving platter, teaspoon