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Picholine” is a variety of crisp green olives. They are prepared with fennel and can be enjoyed with an aperitif or in cooking.
They are said “broken” because they are crushed. It’s a way to prepare them in Provence.
This award-winning tapenade is a delicious blend of black olives, capers, anchovies, olive oil and finely ground herbs from the region.
A recipe reminiscent of the sun, made with sundried tomatoes and tomato coulis, delicately seasoned with a hint of chili.
Made with sun-ripened fruit grown biodynamically in the orchards and gardens of Chateau Léoube, these organic jams are full of the flavours of summer in Provence. Allowed to mature slowly on the tree, all the fruit is picked by hand when it is perfectly ripe, giving an incomparable flavour and natural sweetness.
This award-winning tapenade is a delicious blend of green olives, capers, anchovies, olive oil and finely ground herbs from the region.
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