We make our black tapenade with dried tomatoes and basil with pitted black olives (or that we pitted ourselves), capers, anchovies, … and our know-how. The big difference with other tapenades on the market is that we do not crush the core. So, you do not eat olive kernel powder that usually brings a lot of bitterness to the tapenade, a bitterness often counterbalanced by the addition of anchovy cream or salt.
Our tapenade offers you an authentic taste of olive and a real lamb’s lettuce (real pieces of olive in the mouth). The black tapenade with dried tomatoes and basil can be served on toast as an aperitif, for stuffing a fish to grill, a red mullet for example, or to whitewash a white meat.