| 7 | 15 | 146 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 1 cup | Kalamata olives |
| 2 tbsp drained | Capers, canned |
| 3 tbsp | Extra virgin olive oil |
| 2 clove(s) | Garlic |
| 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.
Serving Options:
with fresh sliced veggies - cucumber, carrots, peppers, celery
| Vegetables | 2.0 |
