Green olives flesh Aglandau olive variety is drained and crushed with a touch of extra virgin olive oil. Product very simple with whole green olive aroma on the palate. Black olives pâté has more texture than green olives pâté. « Natural » product par excellence (olives and olives oil) appreciated by clients cannot digest garlic and basil in traditional tapenade.
Product without adding preservatives or artificial colourings.
Close jar tightly after use and keep refrigerated.
Tips for long time storing : pack remaining green olives pâté at the bottom of the pot, add a dash of olive oil on it. Olive oil will freeze in the fridge and will therefore maintain the product longer.
nature olives flesh, Calanquet mill’s olive oil.
Best use :
you can put on your toasts for appetizer, add at the end cooking in casserole (stewed veal or lamb) to thicken sauce.