The sun is setting on the horizon. You pay no attention to it, interested in the conversation. You are seated with your friends under a large luminous garland... The "tsstss" of the cicadas hardly distracts you. You are fine. A glass in hand. A toast of tapenade in the other. You sink your teeth into these coarsely chopped black olives. Without their core, of course! A well-prepared recipe with anchovies, capers, and other natural seasonings. It smells good of the south.
On toast as an aperitif. To stuff a fish, brush a white meat, make a cake or a pissaladière...
- Black olives 84% (non-EU origin), extra virgin olive oil, capers, ANCHOVY cream (ANCHOVIES, sunflower oil, flavored wine vinegar, salt), garlic, MUSTARD grains (water, MUSTARD seed , vinegar, salt), concentrated lemon juice, antioxidant: rosemary extract, salt, spices. May contain a few shards of pits.
- Energy: 1586kJ / 385kcal; Fat: 39g, of which fatty acids: 5.2g; Carbohydrates: 6g, of which sugars: 0.4g; Protein: 2g; Salt: 2.8g
Click here to see the recipe for tagliatelle with black olives