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This symbolic recipe of Provençal cuisine is made with black olives mixed with capers, anchovy paste and olive oil. The black tapenade can be shared as an aperitif on toast or with raw vegetables.
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.
Full of sun, this délice made from sundried tomatoes, garlic and onions, seasoned with a hint of hot pepper is perfect spread on toast or ideal to add a little summer touch to pasta, potatoes or omelette.
Black olives flavoured with Provencal herbs.
A mixture of 3 types of olive (green, black and purple), with a light flavouring of Provencal herbs.
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