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80g
This award-winning tapenade is a delicious blend of green olives, capers, anchovies, olive oil and finely ground herbs from the region.
€5.00
250ml
This extra virgin olive oil is made from a blend of different olive varieties from Provence (Olivette, Aglandau…) and Italy (Pendolino, Moraiolo…) for an added freshness.
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.
230g
Mix of green olives, violets, black in their juice and vinegar. Serve as an aperitif in its sauce or drained.
200g
These bite size miniature focaccias are deliciously crunchy and have been created to be eaten alone or together with a regional tapenade or dip.