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Provencal Anchovies Delight:
Anchovies and oil, a love affair that goes back to the dawn of time, serve on toast after a quick blast in the oven or as a dip accompanied by raw or steamed seasonal vegetables. |
Provencal Eggplant Delight:
This recipe allows all the flavour of delicate cooking in which under the action of the heat the juices crystallize and on mixing, a guaranteed explosion of flavour, to explode. Fresh and pleasant. |
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Basil in Pesto:
Nothing ventured... a bed of green olives embellished with basil, the perfect ingredient for stuffing fish cooked in a parcel and of course essential for pasta. |
Sundried Tomato Delight:
Flavored and colored, replaces tomato puree well in your own dishes. |
Nyons Black Tapenade:
A symbol of Provence gastronomy if ever there was one. Typical product, essential for toast, the perfect accompaniment for white meat and fish. |
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Provencal Black Tapenade: |
Provencal Green Tapenade:
Produced with a subtle flavor, a very slight acidic touch at the back of the mouth. A divine companion for dry white wine and also for champagne. |
Red Bell Pepper Delight:
The mild pepper mixed with the black olive, strength and smoothness, a striking taste, excellent as a dressing base or for deglazing, THE sauce base for your shellfish stews. |
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Aioli Garlic Mayonnaise:
A specialty from Marseille, Aioli is a Garlic Mayonnaise essential for your fishes recipes. |
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