ARTICHOKE AND OLIVE TAPENADE
10 min
For the vegan olive tapenade with basil
- 300 ggreen olives
- 1 tbspcapers
- 1 pcgarlic clove
- 1 bunchbasil
- 1 xolive oil
- 1 xlemon juice
- 1 pinchsalt and pepper
For the black olive tapenade with anchovies
- 300 gblack olives
- 2 tbspcapers
- 1 pcgarlic clove
- 5 pcsanchovies
- 1 xolive oil
- 1 xlemon juice
- 1 pinchsalt and pepper
For the artichoke tapenade
- 5 pcsartichokes
- 100 ggreen olives
- 2 pcsgarlic cloves
- 1 xolive oil
- 1 xlemon juice
- 1 pinchsalt and pepper
shopping list
This recipe is on the shopping list for 2 .
Directions
For the vegan olive tapenade with basil
Purée the olives with the capers, garlic clove and basil leaves using the bamix® multi-purpose blade. Gradually add the olive oil to form a creamy mixture. Season to taste with some lemon juice, salt and pepper.
For the black olive tapenade with anchovies
Purée the olives with the capers, garlic clove and anchovies using the bamix® multi-purpose blade. Gradually add the olive oil to form a creamy mixture. Season to taste with some lemon juice, salt and pepper.
For the artichoke tapenade
Wash the artichoke bottoms briefly and purée them, together with the olives and garlic, using the bamix® multi-purpose blade. Gradually add a little olive oil to this mixture until it becomes creamy. Season to taste with lemon juice, salt and pepper.
