Tapenade in Cucumber


First, prepare the tapenade. Puree the olives, garlic, anchovy and capers in a food processor until you have a smooth paste of an unappetizing colour. Add the olive oil, continue processing for a short while, and the tapenade is ready.

Cut off one end of the cucumber and remove the seeds using a narrow knife. Fill the hollowed cucumber with tapenade.

Press a cracker against the cucumber end, cut off a slice of the cucumber and catch the slice on the cracker. Repeat the procedure until you have enough crackers, each covered with a tapenade-filled cucumber slice.

Any tapenade that is left will keep for at least a week in the fridge and can be used as a spread.

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