Black Olive & Candied Lemon Tapenade
- A great classic revisited by a chef
- Black olive cooked in a cauldron
- The hint of lemon acidity
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!