Traditional tapenades are pureed until smooth, but I love the rustic chunkiness of this version. I’ve broken tradition again by taking out the anchovies & adding black beans, giving a satisfying savoury softness against the salty, oily goodness of olives. Pile this tapenade on crackers, sandwiches, pizza bases, or dip into it with crunchy vegetable sticks, or add it to any grazing platter.
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