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180g
Created with the Mediterranean’s juiciest tomatoes, these mini pizzas are best shared with a glass of rosé and a game of Pétanque.
€5.00
80g
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 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.
230g
Mix of green olives, violets, black in their juice and vinegar. Serve as an aperitif in its sauce or drained.