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Mix of green olives, violets, black in their juice and vinegar. Serve as an aperitif in its sauce or drained.
Made with sun-ripened fruit grown biodynamically in the orchards and gardens of Chateau Léoube, these organic jams are full of the flavours of summer in Provence. Allowed to mature slowly on the tree, all the fruit is picked by hand when it is perfectly ripe, giving an incomparable flavour and natural sweetness.
A recipe reminiscent of the sun, made with sundried tomatoes and tomato coulis, delicately seasoned with a hint of chili.
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 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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