Green Olive & Almond Tapenade

  • A great classic revisited by a Chef
  • Green olive cooked in a cauldron
  • Mashed blanched almond, soft and crunchy
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3.5 OZ
Better than anyone Jacques and Laurent Pourcel have a talent for works for four hands with contradictory flavors, such that in their dishes the contrasts become affinities, as when the almond delicately sweetens the frank flavor of a green olive paste.
To be served on toasts, puff pastry or roasted trout
Green olives 63,3%, extra virgin olive oil, almonds 11,7%, capers, red wine vinegar (Sulfites), balsamic vinegar (wine vinegar, concentrated and cooked grape must, caramel (Sulfites), anchovy (anchovy, olive oil, wine vinegar (Sulfites), salt), 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!