Sundried Tomato and Basil Tapenade

We all have a recipe in mind that reminds us of the corners of France where we spend our holidays. It's simple, with this tapenade decorated with dried tomatoes and basil, you are in the South. With family or friends. It speaks loudly. It laughs a lot. And above all, it eats well!

On toast as an aperitif. To stuff a fish, brush a white meat, make a cake or a pissaladière...


  • Black olives 77% (non-EU origin), extra virgin olive oil, dried tomatoes 4%, capers, garlic, grain MUSTARD (water, MUSTARD seed, vinegar, salt), concentrated lemon juice, cream of ANCHOVIES (ANCHOVIES, sunflower oil, flavored wine vinegar, salt), salt, herbs including basil 0.8%, antioxidant: rosemary extract.
  • Energy: 1186kJ / 288kcal; Fat: 30g, of which fatty acids: 3.7g; Carbohydrates: 3.0g, of which sugars: 2.7g; Protein: 1.7g; Salt: 2.0g
  • Click here to see the recipe for puff pastry rolls

natural ingredients


Hérault (France)

#let's savor together