Olive and Foie Gras Spread

When preparing a festive meal, the foie gras is often there. And the olive, in all this? It's the chef's touch. An intuition like the greats have in the kitchen. This combination, you had to think about it, and we are won over, both by the creamy texture and the progressive taste of the olive, then the foie gras.

As an aperitif, to taste on lightly toasted country bread toasts, to garnish salted cabbage...


  • Black olives 73% (non-EU origin), block of duck foie gras 22% (duck foie gras 89%, water, Coteaux du Layon 0.9%, preservative: nitrite salt, salt, sugar, pepper, antioxidant: E301), starch, acidifier: lactic acid, salt, spices.
  • Energy: 1157kJ / 281kcal; Fat: 27g, of which fatty acids: 11g; Carbohydrates: 4.5g, of which sugars: 0.4g; Protein: 2.1g; Salt: 1.8g
  • Click here to see the recipe for tagliatelle with black olives

natural ingredients


Hérault (France)

#let's savor together