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Provençal aperitif

Everything you need to make a Provençal-style aperitif

Scène de récolte des olives

Marie's Tapenade

Ingredients (for approximately 4 people):

  • 200g of pitted green or black olives

  • 4 anchovy fillets in oil (depending on the family)

  • 1 clove of garlic

  • 2 tablespoons of capers

  • 2 tablespoons of olive oil

  • 1 tsp lemon juice

  • A few fresh basil leaves (optional)

  • Black pepper

Preparation :

  1. Quickly rinse the olives and capers to remove excess salt.

  2. Roughly blend all the ingredients together (olives, anchovies, garlic, capers, olive oil, lemon juice and basil) to obtain a grainy texture.

  3. Add a little pepper

  4. Serve chilled on toast or with raw vegetables

Monette's Eggplant Caviar

Ingredients (for 4 people):

  • 2 eggplants (approximately 500g)

  • 2 cloves of garlic

  • 2 tablespoons of olive oil

  • 1 tablespoon of lemon juice

  • Salt, pepper

  • Fresh parsley

Preparation :

  1. To cook the eggplants: Preheat the oven to 200°C (400°F). Prick the eggplants with a fork and bake them whole for 30 to 40 minutes, until very tender. You can also grill them on the barbecue for a smoky flavor.

  2. Drain: Take the eggplants out of the oven, cut them in half and let the flesh drain in a colander for 10 minutes to remove excess water.

  3. Mixing: Retrieve the flesh and roughly blend it with the minced garlic, olive oil, lemon juice, parsley, salt and pepper.

Plat d'aubergines grillées
Sardines crues fraîches

Coco's Sardinade

Ingredients :

  • 1 can of sardines

  • 1 plain yogurt

  • 1 tablespoon of mustard

  • 1 tbsp of fresh herbs (chives, parsley, chervil) or 1 tsp of dried herb mix

  • Salt, pepper

Preparation :

  1. Drain the sardines: open the can, drain the sardines well and flake them with a fork in a bowl

  2. Prepare the sauce: mix the yogurt, mustard, herbs with the sardines

  3. Taste and adjust the seasoning if necessary.

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