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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.
Created with the Mediterranean’s juiciest tomatoes, these mini pizzas are best shared with a glass of rosé and a game of Pétanque.
Enjoy these green olives, purple olives and small crunchy condiments prepared with vinegar and chilli.
You can also use them in your dishes : pizza, salads, bruschetta.
100% natural, these cashew nuts are extra crunchy, caramelised and with a pinch of sea salt.
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.
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