For a recipe for six people, plan 250 g of olives, green or black. And if they aren't already, pit them first! Roughly chop them with a knife. Peel the garlic clove and cut it in half. Then drain the anchovy fillets and pat them dry with paper towel, then do the same with the capers. Tear the anchovy fillets into small pieces. Mix together the olives, garlic, anchovies and capers. Gradually add the olive oil in a trickle, continuing to mix, until you obtain a soft paste. Present in a bowl and enjoy your dinner aperitif...
For a recipe for four, count 50 g of black olives and three red peppers. Place these in an oven at 200°C for 25 minutes. When they come out of the oven, wrap them in newspaper or a plastic bag for 30 minutes:then you can remove their skin easily. Pit the olives and cut them into pieces, just like the flesh of the peppers. Peel and crush the garlic. Mix the peppers, garlic and olives together, then add a drizzle of olive oil to obtain a nice consistency. Stir in a pinch of Espelette pepper, salt and pepper and enjoy your red tapenade!
For a recipe for four people, drain a 400g can of artichoke hearts. Reserve the juice from the can. Peel two cloves of garlic and mince them, then pit 50 g of green olives and chop them. Mix the olives, artichokes and garlic to obtain a thick purée, then dilute with a tablespoon of olive oil and a tablespoon of lemon juice. If the consistency is too thick, add a drizzle of juice from the artichokes, mixing well. Add a tablespoon of chopped parsley, and you're done! Keep your tapenade cool before serving.
