Main Ingredients:

250 g black olives without stones

100 g garlic

100 g anchovy in olive oil

80 g drained capers

60 - 70 ml olive oil (if possible extra virgin olive oil)

freshly ground black pepper

cucumber

Ritz crackers (or similar circular, salty crackers)

Cooking Preparation of the Recipe:

Proceed as follows:

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.

Serve together with a frozen margarita or other suitable drink. Any tapenade that is left will keep for at least a week in the fridge and can be used in many contexts, e.g. as a spread on "knäckebröd".

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