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80g
A recipe reminiscent of the sun, made with sundried tomatoes and tomato coulis, delicately seasoned with a hint of chili.
€5.00
75g
Picholine” is a variety of crisp green olives. They are prepared with fennel and can be enjoyed with an aperitif or in cooking.
They are said “broken” because they are crushed. It’s a way to prepare them in Provence.
This award-winning tapenade is a delicious blend of green olives, capers, anchovies, olive oil and finely ground herbs from the region.
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.
180g
Created with the Mediterranean’s juiciest tomatoes, these mini pizzas are best shared with a glass of rosé and a game of Pétanque.