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These bite size miniature focaccias are deliciously crunchy and have been created to be eaten alone or together with a regional tapenade or dip.
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.
A recipe reminiscent of the sun, made with sundried tomatoes and tomato coulis, delicately seasoned with a hint of chili.
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.
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