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...
- Green olives 83% (non-EU origin), extra virgin olive oil, capers, ANCHOVY cream (ANCHOVIES, sunflower oil, flavored wine vinegar, salt), garlic, concentrated lemon juice, salt.
- Energy: 870kJ / 211kcal; Fat: 21g, of which fatty acids: 3.6g; Carbohydrates: 3.6g, of which sugars: 0.1g; Protein: 1.8g; Salt: 1.3g
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