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This award-winning tapenade is a delicious blend of green olives, capers, anchovies, olive oil and finely ground herbs from the region.
Enjoy these green olives, purple olives and small crunchy condiments prepared with vinegar and chilli.
You can also use them in your dishes : pizza, salads, bruschetta.
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.
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.
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