Crushed Green Olive Fennel and Reserved Lemons

The fish is grilling on the griddle behind you. It will be magnificent, accompanied by this crushed, you say to yourself. Hey, it reminds you of that time when a friend used it in puff pastries with anchovies. It was amazing.

On toast as an aperitif, to stuff cocktail tomatoes, in puff pastry with anchovies, on fish en papillote...


  • Green olives 38%, fennel 38%, extra virgin olive oil, capers, candied lemons 2%, garlic, spices, salt, acidifier: lactic acid. Vegetables: EU and non-EU origin
  • Energy: 794kJ / 192kcal; Fat: 19g, of which fatty acids: 2.7g; Carbohydrates: 4.8g, of which sugars: 0.6g; Protein: 1.4g; Salt: 1.8g
  • Click here to see the sun pie recipe

natural ingredients


Hérault (France)

#let's savor together