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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.
Black olives flavoured with Provencal herbs.
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.
A recipe reminiscent of the sun, made with sundried tomatoes and tomato coulis, delicately seasoned with a hint of chili.
These bite size miniature focaccias are deliciously crunchy and have been created to be eaten alone or together with a regional tapenade or dip.
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