4 Servings
2 Cucumber (8-1/4") Cucumber
4 Tbsp, drained Capers
6 Oz Olives, Kalamata
3 Tbsp chopped Onions
2 Cloves, minced Garlic
1/2 Pepper Jalapeno Peppers
3 Tsp Lemon Zest
1 Tsp, leaves Oregano
1 Tsp, ground Tarragon
1 Tbsp Olive Oil
Slice cucumbers into 1/2-inch-thin rounds.
Scoop out half the seeds of each round using a small teaspoon to create the cups and be careful not to cut all the way through.
Set aside.
Mince the capers and olives, and mix with onion, garlic, jalapeño, lemon zest, oregano, tarragon, and oil in a small bowl to make the tapenade.
Fill each cup with a heaping tablespoon of tapenade.
Garnish each filled cucumber cup with any leftover herbs you may have and serve.
