Ma TAPENADE AUX 2 OLIVES pour l’apéro des vacances – Vive l’été sur Gourmandises TV

RECETTE : Une recette surprise aujourd’hui !, je souhaite vous partager ma recette facile de tapenade aux 2 olives. Délicieuse sur des petites tranches de pain grillé à l’apéritif, afin d’accompagner une bonne salade ou simplement en grignotage !, c’est extra. Le Sud dans votre assiette avec cette petite recette de Provence, une recette de l’été !. La liste des ingrédients figure dans la vidéo. Bon régal et bel été sur Gourmandises TV.

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RECIPE: A surprise recipe today! I want to share with you my easy recipe for 2-olive tapenade. Delicious on small slices of toasted bread as an aperitif, to accompany a good salad, or simply as a snack! It’s great. Bring the South to your plate with this little recipe from Provence, a summer recipe! The list of ingredients is in the video. Enjoy and have a great summer on Gourmandises TV.

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Hello, delighted to see you again for this surprise recipe on Gourmandise TV Monday, July 7th and I wanted, it was not planned to make you a recipe today, but I really wanted to share with you the recipe for my two-olive tapenade. Look how delicious it looks and I can tell you, it is good with little croutons. You note down the list of ingredients right away. You will see, it is quickly and well done. And to make this two-olive tapenade, for two to four people, you will need 100g of pitted black olives, 100g of pitted green olives, a nice clove of garlic, a teaspoon of capers, a tablespoon of olive oil, a teaspoon of lemon juice, salt and pepper from the mill. Let’s get cooking, dear friends. And you will see, there is nothing simpler to make than a good homemade tapenade. When I see the price of jars of tapenade in stores, I really tell myself that it’s worth making it yourself. Sorry. Especially since now you know what you ate. So, we’re going to make this tapenade with two black and green olives. Often, we see it either black or green. Well, here, I made the decision to make it with these two olives. You’ll see, it will be truly wonderful. So, our olives in a jar. We’re also going to put our garlic cloves in there. I’m going to pack it down a little bit. We’re going to add the chopped garlic . Anyway, all of this will go through the blender. Our capers. And then you can see there, see, two little shoots of fresh color because that will add a nice flavor. Let’s not forget that this is a tapenade made in Provence. It’s a beautiful recipe from Provence. To this, I’m going to add a small teaspoon of lemon juice because the lemon juice will bring a little acidity from the milk, some pep, and we need it with our olives, and then a good tablespoon of olive oil. Then, we’re going to add plenty of pepper. Now, you really need pepper, you have to add some because it’s true that tapenade, when it’s spicy, is very good. Think about toasting some small pieces of country bread like me, and you ‘ll enjoy it for an aperitif to nibble on like that, eh, it will be excellent. A little salt, there you go, not too much. And now, you’ll see, it’s magic. We’re going to put all that in the blender. And there you go, operation complete. And that will really give you a beautiful little tapenade. So, I’m going to show you the consistency. I like it, not too compact, not too liquid either. And there, you see, look, it’s really very, very beautiful. All that’s left is to spread this delicious tapenade on the toasted bread. It’ll be perfect for a summer aperitif. Here, tell me where you went on vacation and where you are this summer, in which region. Let me know in the comments. In the meantime, I wish you a wonderful feast. Thank you for your loyalty to Gourmandise TV. These are the recipes of the summer, as you know, throughout this month of July. See you soon on Wednesday evening.