The "tsstss" of the cicadas. Fields of olive trees and lavender as far as the eye can see. You relax on a beautiful large terrace of Provence. A glass in hand. A toast of tapenade in the other. You sink your teeth into these coarsely chopped green olives. Without their core, of course! A recipe well prepared with anchovies, capers, and other natural amenities. It smells good of the south.
On toast, in a verrine or with raw vegetables, to prepare original tapas of fish (anchovies, sardines) and poultry...
Collections: All products, Around the olive