Family and artisanal recipe for a typical preparation of Provence. A product that crosses the ages by keeping its basic ingredients but often revisited. We were inspired by the father's know-how.
Black olives 90%, olive oil 5%, capers 3%, anchovies 1%, garlic 0.5%, herbs 0.5%.
Tapenade is a traditional recipe emblematic of Provencal cuisine, invented in 1880 in Marseille, based on black or green olives, traditionally pounded in a mortar with olive oil, capers (tapena in Occitan, hence its name), anchovy fillets, garlic, and Provencal herbs. A similar recipe exists in the Spanish region of Aragon which is called olivada.
A unique and tasty preparation, this recipe was handed down to us by our father, the author of the latter. It will delight your taste buds, whether eaten on toast or with crunchy vegetables. You can find it as an ingredient in certain dishes, where it will bring a revival to recipes that are too classic, such as rabbit with tapenade or red mullet with tapenade.
Origin: The Black Olive used is grown in France, it comes for the most part from Gard, Hérault and Bouches-du-Rhône.
Traditional Preservation Methods, where our products are guaranteed Free of Preservatives and Additives.
Discover exclusively our methods of Work and Conservation by Canning.
Gold medalist at the Militant du Goût competition in 2019 and 2022
Data sheet
Family and artisanal recipe for a typical preparation of Provence. A product that crosses the...
Family and artisanal recipe for a typical preparation of Provence. A product that crosses the...
Family and artisanal recipe for a typical preparation of Provence. A product that crosses the...
Family and artisanal recipe for a typical preparation of Provence. A product that crosses the...
Family and artisanal recipe for a typical preparation of Provence. A product that crosses the ages by keeping its basic ingredients but often revisited. We were inspired by the father's know-how.
Black olives 90%, olive oil 5%, capers 3%, anchovies 1%, garlic 0.5%, herbs 0.5%.
