Artichoke and Kalamata Olive Tapenade

I saw a recipe for this artichoke tapenade on Fat Free Vegan Kitchen probably about three weeks back. Susan V advertised as being not only lower in fat than the traditional kind, but also less expensive since it doesn’t use pine nuts or very many olives. Needless to say, I immediately bookmarked it. The tapenade itself was very salty and briny in flavor, which I loved but if you don’t like the salty/sour flavor of capers then you definitely won’t like this. I enjoyed it on sandwiches with some canned tuna and/or canned salmon. Although it can also be eaten in the traditional manner, which would be on a thick hunk of bread with some good smelly cheese while wearing a beret and standing in front of the Eiffel Tower.

I am submitting this to Souper Sundays which is a lovely event hosted and created by Deb of Kahakai Kitchen.

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