SPREADS

The tapenade is a recipe from Marseille that dates back to 1880, created by chef Meynier to garnish mimosa eggs in the restaurant La Maison Dorée. It was black tapenade! The tapenade is made with capers, garlic, herbs of Provence and anchovies. The list and proportions of ingredients are regulated in order to qualify a preparation as tapenade.

The term tapenade (alone) refers to black tapenade! But it can be declined as green tapenade. The difference in taste will obviously depend on the type of olives used: A tapenade of black olives will be more acidulated while those with green olives are more bitter.

The olivade refers to a green or black olive paste, whose only mandatory ingredient is the olive (green or black, for 50% minimum) to which optional ingredients can be added without limit of proportion.

For a successful aperitif, place on a tray your tapenades, your olivades, some cookies and complete with dippings: typical preparations from the Mediterranean basin to be made with our herbal blends: Bruschetta, Tzatziki, Kirmizi or even Zaatar... to consume with bread, cookies... 

After the tapenades & olivades, we also find the Délices des chefs, 100% vegetarian creations developed in collaboration with renowned chefs such as Olivier Streiff, Chef Passedat, Ciresa or even Charial.