Pickled Olives Provencal Style Picture
3.5
★★★★☆
(74)

Peel the garlic and chop very finely, orange peel very finely. Wash the herbs, shake dry and pluck from the stems. Chop very finely with the bay leaf. Wash and… Full Recipe

Tapenade Photo
3.35
★★★
(60)

Drain the capers and olives in a sieve. Grind the rusks and walnuts in a food processor. The consistency should be slightly coarser than flour. Then add the capers and… Full Recipe

Tapenade Picture
3.17
★★★
(91)

Stone the olives, peel the garlic clove and cut into slices. Finely puree the olives, garlic, anchovies, capers, mustard, possibly herbs de Provence and olive oil with a blender. Season… Full Recipe

Pickled Olives Photo
3.07
★★★
(80)

Peel the garlic and chop very finely. Cut the orange peel very finely. Wash the herbs and shake dry. Pluck from the stems and finely chop with the bay leaf.… Full Recipe

Aioli à la Bistro Photo
1.97
★★☆☆☆
(54)

Cut the crust off the toast and soak the bread in the milk, then squeeze it well and put it in a bowl. Add the garlic cloves, then mix with… Full Recipe

Anchoiade Photo
3.78
★★★★☆
(101)

Warm the olive oil slightly in a saucepan, then add the garlic. Finely chop the drained anchovy fillets and add them with the lemon zest. Whisk everything together well over… Full Recipe