Kale,olives and artichoke take a tasty dip in tapenade.Bonnie SavageeasyTime:<30 minsMakes:about 500ml
A handful of blanched kale adds real depth and character to tapenade while also boosting its bright green vibrancy. Great on toast or crostini just as it is,or add some ricotta or goat's curd. It would also work beautifully on a little wet polenta (with some mascarpone),with lamb chops or roast chicken,on eggs,or stirred through pasta with ricotta and crushed toasted almonds.