I have always been an olive lover.  As a child, I remember making pizzas on a Saturday night with my family and almost feeling guilty about putting olives on my homemade pizza because I thought they tasted that good!  Now, in my childhood I was definitely more of a green olive girl but now that my tastebuds have matured…black olives come in first place for me.

California black ripe olives have a wonderful buttery flavor and smooth texture…I seriously love them! I love putting them in my salads (especially ones from the salad bar with all. the. toppings.), I love putting them on an appetizer spread, but I think most of all I really love just eating them up as a little snack one by one!

Now, black olives don’t just TASTE amazing (at least to me…Brian could do without the olives, but that just means more for me!) they really are pretty darn good for you too.

• Black olives are a great source of healthy monounsaturated fats
• California black ripe olives are high in Vitamin E(.25mg per serving), Vitamin A (60 IU per serving), and fiber (.5 grams per serving).
• Black olives are high in iron (.49 mg per serving).
• Black olives are packed at their peak to preserve their nutrients and keep them tasting amazing all year round.

Recently, I’ve been seeing lots of creative “roll-ups” online, so I thought I would give some cucumber roll-ups a try.  Side note:  another food I absolutely adore is cucumbers.  Especially in the summer, straight from the garden…yum!

Luckily, the whole cucumber roll-up idea was a win and I now have a really tasty recipe to share with all of you.

Let’s take a look at the other star ingredients in these roll-ups:

Cucumber | These veggies are light and refreshing and a great source of potassium and vitamin K.

Red Bell Pepper | Bell peppers are chock full of good stuff, but the big ticket items they are known for contributing to any meal are vitamins A, C, and B6.

Tomatoes  | Tomatoes are also high in vitamin C as well as vitamin K, biotin and a slew of other vitamins and minerals.

Basil | Sweet and delicious basil is high in vitamin K, copper, manganese, and vitamin A.

Chicken | I chose to fill my roll ups with chicken for protein and staying power, but I bet these would taste great with mashed chickpeas, tofu, tempeh, salmon, or whatever other protein sounds wonderful to you!

These roll-ups are very easy to make, but they do take a little bit of time.  Once you get going though, the process speeds right up!  They would be great for lunch, a snack, or appetizer to share with friends 🙂

Now that you know all about my love for black olives and cucumbers…here is the recipe 🙂

Cucumber Olive-Pesto Chicken Roll Ups

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• Author: Tara | Treble in the Kitchen
• Yield: 20 roll ups 1x

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Description

Cucumber provides a crisp and refreshing outer layer to a wrap full of flavorful ingredients. Creamy olive pesto, crunchy bell pepper, sweet tomatoes and shredded chicken all meld together creating the perfect little roll-ups. Perfect for lunch or to share at a party.

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Ingredients

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• 1/4 cup pesto (I used homemade but you can use store-bought if you like!)
• 1/2 cup California Black Ripe Olives
• 1/2 bell pepper
• 1/2 tomato
• 1–2 cucumbers
• 1 cup shredded chicken

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Instructions

1. In the bowl of a food processor, combine the pesto and the California Black Ripe Olives. Pulse until the mixture has reached a texture that will allow you to spread it on the cucumber ribbons.
2. Rinse out the food processor, then reassemble and place the bell pepper and tomato in the bowl of the food processor. Pulse 1-2 times until the pepper and tomato are finely chopped.
3. Peel the cucumber into ribbons with a vegetable peeler. Simple hold the cucumber long ways (the top should be in your hand and the bottom resting on a sturdy surface). Take the peeler down the front of the cucumber to remove the skin and discard. Repeat this action creating ribbons of cucumber. When you reach the seeds, rotate the cucumber and start at a new spot.
4. Next, lay one cucumber ribbon flat. Spread desired amount of olive-pesto onto the ribbon. Next add the tomato and bell pepper over the pesto. Finally, add the chicken to half of the cucumber ribbon.
5. Roll the cucumber into a spiral starting with the half that has chicken in it and lay it crease side down on a plate or serving platter.
6. Repeat until you have used all of the cucumber ribbons.
7. Serve immediately
8. Enjoy!

Notes

*I used chicken that I cooked in the crockpot with a touch of water and vegetable broth. Once I cooked the chicken breasts, I simply shredded the chicken with a fork. You could use whatever shredded chicken is convenient to you!

*Other forms of protein may taste great in this dish, but I have not yet tried them!

• Category: low FODMAP, lunch, appetizer, paleo-friendly, snack, whole 30
• Cuisine: low FODMAP, mediterranean

If you are having trouble figuring out the whole cucumber ribbon situation, check out this video.  Super helpful!

I received free samples of California Ripe Olives mentioned in this post.  By posting this recipe I am entering a recipe contest sponsored by California Ripe Olives and am eligible to win prizes associated with the contest.  I was not compensated for my time.