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80g
This award-winning tapenade is a delicious blend of black olives, capers, anchovies, olive oil and finely ground herbs from the region.
€5.00
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.
A recipe reminiscent of the sun, made with sundried tomatoes and tomato coulis, delicately seasoned with a hint of chili.
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.
75g
Picholine” is a variety of crisp green olives. They are prepared with fennel and can be enjoyed with an aperitif or in cooking.
They are said “broken” because they are crushed. It’s a way to prepare them in Provence.