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This dip is a must for the Provençal aperitif! Traditionally served with chopped raw vegetables, this creamy anchovy sauce can also accompany pasta or fish such as red mullet.
These bite size miniature focaccias are deliciously crunchy and have been created to be eaten alone or together with a regional tapenade or dip.
A recipe reminiscent of the sun, made with sundried tomatoes and tomato coulis, delicately seasoned with a hint of chili.
From Picholine et Aglandau vareties, this extra virgin olive oil Azur Selection has a generous green flavour and could be used plain or for cooking.
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.
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