ARTICHOKE AND OLIVE TAPENADE

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.