Black Olive Paste Roth with candied Lemon

100 g
A great classic revisited by a chef
Black olive cooked in a cauldron
The hint of lemon acidity
Serve simply on toast, as an accompaniment to white fish or as a finishing touch to white meats.
Chief Michel Roth A great classic around the black olive, which pays homage to the famous tapenade, revisited with Chef Roth: the successful combination of the black olive cooked in a cauldron and the acidity of the candied lemon, both emblematic ingredients of the Mediterranean, which are perfectly balanced on the palate. This creation, inspired by black olive tapenade, has been transformed into an olivade with sunny Mediterranean notes, to surprise your aperitifs and enrich your cuisine. Recipe elaborated in Provence with simple ingredients.

Name: BLACK OLIVE PASTE & CANDIED LEMON Net quantity: 100g Origin: Product of France Ingredient list: Black olives 67,6%, gherkins, extra virgin olive oil, anchovy (anchovy, olive oil, wine vinegar (Sulfites), salt), candied lemon 2,7% (lemon peel, glucose fructose syrup, saccharose), red wine vinegar (Sulfites), balsamic vinegar (wine vinegar, concentrated and cooked grape must, caramel, sulfites), concentrated lemon juice 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!