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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.
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.
These bite size miniature focaccias are deliciously crunchy and have been created to be eaten alone or together with a regional tapenade or dip.
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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