2 classic French spreads you can easily make at home: Anchoiade and Tapenade

Join my online French cooking classes 👨‍🍳: https://learn.thefrenchcookingacademy.com/p/get-started-with-french-cooking 2 classics dips you can make at home: and Anchovy dip called the Anchoiade and and black olive dip called the tapenade. these two have to be the most well known spreads in France. They both originate from the south where anchovies and olive are widely available and are served before dinner for what is called the aperitif. Before making those you need to be aware that both of these spreads are really strong in flavors. Needless to say that if you don t like anchovy or olive that may not be for you. Utensils you need ( affiliate links): Pestle and mortar: https://amzn.to/2HCCjtT Mini food processor: https://amzn.to/2SF42jQ INGREDIENTS: For the Anchoiade ( anchovy spread): 50 to 100 grams of anchovies in olive filets in oil (discard the oil) 1 garlic clove 1 medium size shallot 1 table spoon of red wine vinegar 100 ml of olive oil 2 tablespoon freshly chopped parsley Tapenade: 6 to 10 anchovies filets 200 grams black olive (best to use simple olive in brine) 1 clove of garlic 1 tablespoon capers in brine 1 teaspoon of Dijon mustard ( or any strong mustard you like) 1 tablespoon of cognac a grind of freshly ground pepper 50 ml of olive oil. You can serve those with toasted french style bread and crudité (cauliflower, celery, carrots) Utensils you need ( affiliate links): Pestle and mortar: https://amzn.to/2HCCjtT Mini food processor: https://amzn.to/2SF42jQ SUBSCRIBE: https://bit.ly/2Of3oJD NEWSLETTER►https://bit.ly/2lNomli *********************************************************************************** VISIT OUR NEW ONLINE FRENCH CULINARY SCHOOL AND BECOME A FRENCH COOKING ACADEMY STUDENT NEW ENROLLMENT START MARCH 2020 https://bit.ly/2RMeXbE ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84