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3 Items | €15.00
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230g
Mix of green olives, violets, black in their juice and vinegar. Serve as an aperitif in its sauce or drained.
€6.20
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.
80g
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.
This award-winning tapenade is a delicious blend of black 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.