Black Olive & Fig Tapenade

  • A great classic revisited by a chef
  • Black olive and basil
  • Elaborated in Provence
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3.5 OZ
A delicious recipe where the soft texture and sweet notes of the figs go wonderfully with the savory black olive. Enzo Petté is one of the new generations of chefs who, while remaining attached to culinary traditions, likes to experiment ! He is at the helm of an exceptional restaurant in Bergamo, appreciated by food lovers in search of reinterpreted Italian cuisine. It is in the same spirit that he has created this recipe for Oliviers&Co's olive spread collection.
Amazing when simply spread on bread or toast, with cheese platters, perfect side to all types of slow-cooking: osso-buco, rabbit, guinea fowl and the base for savory sauces, duck filet with black olive paste with dried figs
Black olives 64%, dried figs 14% (dried figs, rice flour), extra virgin olive oil, concentrated lemon juice (sulfites), balsamic vinegar (wine vinegar, concentrated and cooked grape must, caramel, sulfites ), honey, anchovy (anchovy, olive oil, wine vinegar, sulfites).

Faithful to its tradition and its know-how for culinary creations, Oliviers&Co. wanted to honour olive paste by asking great chefs to reinterpret its recipes. The result is an original collection made in Provence around simple products and especially olives! Cooking in a cauldron reveals the authentic character of the olives, which are then cooked around a key ingredient: basil, tomato, lemon, fig, pistachio? It is often the most elementary ingredients that best reveal the genius of great cooks!