Green olives with Herbes de Provence
We use the Aglandau olive for this product. The olives are picked whilst still green in September to make the traditional cracked olives of the Baux Valley region.
Preparation with Herbes de Provence:
The Aglandau olive used in this product is debittered over several days and then flavoured with Herbes de Provence and olive oil from the Moulin du Calanquet. Its soft and yielding structure gives an agreeable sensation whilst eating it.
Ingredients: Green olives, Herbes de Provence, water, salt.
Our olives are available pasteurised in verrines of 150g, which enables them to have a shelf-life of 3 years.
After opening, keep in the fridge.
Recommendations for use:
Green olives with Herbes de Provence are very good eaten with pre-meal drinks. They also work well as garnishes for ratatouilles, tomato sauces, olive cakes and white meats.
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