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  • Anna Kukulka

    artichoke tapenade

  • Caren Cooper Skinner Robertson

    Artichoke and Green Olive Tapenade with Asiago A chunky artichoke and olive tapenade with asiago that is packed full of flavour. Enjoy it for dipping or use it as a condiment on crostini or in sandwiches.

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Artichoke and Green Olive Tapenade

Unsalted Tuscan bread is unsalted because in Tuscany we love food that has a lot of flavor and the tapenade is the perfect example of a condiment that has a true kick to it. This is something my mom always made for Summer parties. She used to cure barrels of her own olives and I was in charge of pitting, peeling and chopping piles of them for the tapenade. Earthy, pungent, salty and delicious, this is the perfect Summer appetizer.

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