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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.
Black olives with herbs cooked in Greek style. They can be enjoyed as an aperitif, but also in the cooking : salads with rice, tuna, tomatoes… or added to prepare a stew of meat or fish.
100% natural, these cashew nuts are extra crunchy, caramelised and with a pinch of sea salt.
A recipe reminiscent of the sun, made with sundried tomatoes and tomato coulis, delicately seasoned with a hint of chili.
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