Black Olive & Candied Lemon Tapenade

  • A great classic revisited by a chef
  • Black olive cooked in a cauldron
  • The hint of lemon acidity
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3.5 OZ
A recipe brilliantly combining the black olives with the acidity of candied lemon, emblematic product of the Mediterranean basin... A balance of flavors that reveals delicacy to the palate.
To be served on toasts, to go with a white fish or as a finish ing for white meats
Black olives 67.6%, gherkins, extra virgin olive oil, anchovy (anchovy, olive oil, wine vinegar(sulfites), salt), candied lemon 2.7% (lemon peel, glucose fructose syrup, saccharose), red wine vinegar (sulfites), balsamic vinegar (wine vinegar, concentrated and cooked grappe must, caramel, sulfites), concentrated lemon juice.

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!

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