Tapenade with Black olives
€8.50
(€85.00 par kilo)
VAT included
The black olive tapenade is one of the symbols of Provençal gastronomy. Etymologically speaking, "tapeno" means caper, so a tapenade necessarily includes capers.
The essential product on your toast, or in the kitchen (it goes perfectly with white meats and fish)Tapenade with Black olives, typical of the terroir of provence.
A typical Provencal recipe consisting of black olives and capers. Produced at the subtle taste, a little tangy touch at the bottom of the mouth. Jar 100g.
The black olive tapenade is one of the symbols of Provençal gastronomy. Etymologically speaking, "tapeno" means caper, so a tapenade necessarily includes capers.
The essential product on your toast, or in the kitchen (it goes perfectly with white meats and fish). There Tapenade with Black olives, typical of the terroir of provence.
The traditional recipe for black Tapenade, it is the essential product on your aperitif toast, or in the kitchen, puff pastry, game, omelette...
This preparation can be spread very fresh on small toasts, toast or with dried tomatoes. It can be used as a base for pies with tomatoes, for example, or in savory puff pastries with Provencal herbs. Finally, as a culinary aid, it will generously accompany grilled fish, vegetables or poultry.
Ingredients: Black olives 75% (olives, salt, water), extra virgin olive oil, capers 5% (capers, water, vinegar, salt), anchovy paste*4% (anchovies*, salt), garlic, concentrated lemon juice, spices and herbs, antioxidant: rosemary extract.
Jar 100g.
The black olive tapenade, a local product from Provence, selected by My Local Delicatessen
BPBTAPNOIRE
Data sheet
- Jar
- 100g
- Date
- 2024-12
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The black olive tapenade is one of the symbols of Provençal gastronomy. Etymologically speaking, "tapeno" means caper, so a tapenade necessarily includes capers.
The essential product on your toast, or in the kitchen (it goes perfectly with white meats and fish)Tapenade with Black olives, typical of the terroir of provence.
A typical Provencal recipe consisting of black olives and capers. Produced at the subtle taste, a little tangy touch at the bottom of the mouth. Jar 100g.