Cucumber Cups with Olive Tapenade

Recipe Week – Day 4, Cucumber Cups with Olive Tapenade

I don’t like raw cucumbers.  The olive tapenade is way too salty.  But when combined together, I can eat these Cucumber Cups with Olive Tapenade appetizers by the bucket load!

cucumber olive tapenade


  • 2 cucumbers
  • 1/4 cup capers drained
  • 1 1/4 cups Kalamata olives, pitted and drained
  • 3 tbsp finely diced red onion (or shallots)
  • 4 cloves garlic, finely minced
  • 1/2 tsp jalapeno or serrano pepper, seeded and minced
  • 1 tbsp lemon zest


(Optional) Peel cucumber lengthwise 4 times to get light green & dark green stripes next to each other as shown in the photo.

Slice cucumbers in to 1/2 inch thin rounds.  To create the cup, scoop out half the seedbed of each round using a small teaspoon / spoon.  Make sure not to cut all the way through.  Set aside.

Mince the capers and olives and mix with the onion, garlic, jalapeno and lemon zest in a small mixing bowl to make the tapenade.

Fill each cup with a heaping tablespoon of tapenade.

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