Black olive Paste & Dried Fig Pettè
- A great classic revisited by a chef
- Black olive and basil
- Elaborated in Provence
Chief Enzo Petté A great classic around the black olive, which pays homage to the famous tapenade and revisited with Chef Petté: crushed black olives, mixed with the sweet notes of figs. All this is enhanced with a hint of all-flower IGP Provence honey, for a delicate result. This creation, inspired by tapenade and transformed into an oliveade, is savoury and slightly sweet: ideal to vary the pleasures and flavours as an aperitif or in the kitchen! Recipe elaborated in Provence with simple ingredients.
To spread on toast as an aperitif, to use as an accompaniment to cheeses (camembert, comté, ossau iraty) or to combine with sauce bases for osso-buco, rabbit or guinea fowl.
Name: OLIVE PASTE BLACK OLIVE & DRIED FIG Net quantity: 100g Origin: Product of France Ingredient list: 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). Storage conditions:Keep refrigerated after opening & consume soon
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!