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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.
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.
The authentic taste of chips made from chickpeas. Made in Nice, French Riviera.
These bite size miniature focaccias are deliciously crunchy and have been created to be eaten alone or together with a regional tapenade or dip.
Made by the Château Léoube beekeeper, this honey has a creamy texture with floral and fruity fragrances reminiscent of the sweet scent of lavender and maquis.
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