The "tsstss" of the cicadas. Fields of olive trees and lavender as far as the eye can see. In the shade of a yew, on a low stone wall. You are holding a glass in your hand. A toast of tapenade in the other. You sink your teeth into these coarsely chopped green olives. Without their core, of course! A well-prepared recipe with anchovies, capers and crunchy almond flakes. The perfect picture of the holidays.
On toast, in a verrine or with raw vegetables, to prepare original tapas of fish (anchovies, sardines) and poultry...
- Green olives 79% (non-EU origin), extra virgin olive oil, ALMONDS 3.5%, capers, garlic, ANCHOVY cream (ANCHOVIES, sunflower oil, flavored wine vinegar, salt), concentrated juice of lemon, salt, antioxidant: rosemary extract. May contain a few shards of pits.
- Energy: 962kJ / 234kcal; Fat: 23g, of which fatty acids: 3.1g; Carbohydrates: 1g, of which sugars: 0.9g; Protein: 2.9g; Salt: 1.5g
Click here to see the sun pie recipe