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A recipe reminiscent of the sun, made with sundried tomatoes and tomato coulis, delicately seasoned with a hint of chili.
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 award-winning tapenade is a delicious blend of green olives, capers, anchovies, olive oil and finely ground herbs from the region.
Black olives with herbs cooked in Greek style. They can be enjoyed as an aperitif, but also in the cooking : salads with rice, tuna, tomatoes… or added to prepare a stew of meat or fish.
100% natural, these cashew nuts are extra crunchy and are flavoured with Provencal herbs.
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