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Black olives flavoured with Provencal herbs.
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.
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.
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.
This award-winning tapenade is a delicious blend of black olives, capers, anchovies, olive oil and finely ground herbs from the region.
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