For six servings, use 250g green or black olives—pit them if needed. Roughly chop with a knife. Peel one garlic clove and halve it. Drain anchovy fillets and capers, pat dry with paper towel, and tear anchovies into small pieces. Combine olives, garlic, anchovies, and capers. Gradually drizzle in olive oil while mixing to form a soft paste. Serve in a bowl for an elegant aperitif.
For four servings, prepare 50g black olives and three red peppers. Roast at 200°C for 25 minutes. Wrap in newspaper or a plastic bag for 30 minutes to easily peel the skins. Pit and chop the olives and pepper flesh. Peel and crush the garlic. Mix peppers, garlic, and olives, then add a drizzle of olive oil for smooth consistency. Season with a pinch of Espelette pepper, salt, and pepper. Enjoy this vibrant red tapenade!
For four servings, drain a 400g can of artichoke hearts, reserving the juice. Peel and mince two garlic cloves. Pit and chop 50g green olives. Blend olives, artichokes, and garlic into a thick purée. Stir in one tablespoon olive oil and one tablespoon lemon juice. If too thick, add a splash of reserved artichoke juice. Finish with one tablespoon chopped parsley. Chill before serving.
