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A recipe reminiscent of the sun, made with sundried tomatoes and tomato coulis, delicately seasoned with a hint of chili.
A mixture of 3 types of olive (green, black and purple), with a light flavouring of Provencal herbs.
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.
The authentic taste of chips made from chickpeas. Made in Nice, French Riviera.
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.
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