
Black olives and dried figs, recipe by Chef Pette 100g
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ÉMade with black olives of the Tanche variety from the Baronnies, the olives are pitted and finely crushed with thyme, a drizzle of wine vinegar and a little pepper. Vegan, this very fragrant olive cream without anchovies or capers is less salty than a traditional tapenade. Easy to spread, it enhances all recipes for this summer's tables.