Olivade of Purple Olives & Sardines

In this olive dish, the sardine replaces the anchovy used to make a tapenade. The result is a delicate and refined olive oil, not too salty and a real hit every time you taste it! Composition: Kalamata olives* (44%) from Greece, beetroot*, sardines (10%), capers, olive oil*, lemon juice, garlic*, pepper. No allergens *From organic farming