Our Organic Black Olive Spread is undeniably delicious – and so multitalented! The robust and yet simple combination of Tunisian Sahli black olives, a small amount of Meski green olives, extra virgin olive oil, and sea salt make for a delicious spread we love serving at our communal tables at Le Pain Quotidien. The possibilities are endless. Here are some ways to work this tasty olive tapenade into your daily eats.
Ripe tomatoes are harvested, salted and dried outdoors in the intense sun of July and August. Three pounds of fresh, ripe tomatoes are concentrated into this 7 oz jar - hand packed in Extra Virgin Olive Oil. Julienne these tomatoes and add to couscous and a variety of other dishes for extra depth of flavor.
Keep the oil to drizzle over grilled vegetables, to dress salads or use as dipping oil for bread. These tomatoes are ready to open and eat or to use as ingredients to enhance your home cuisine.
The I.G.P. mark of origin is bestowed by the European Union for agricultural and food products whose characteristics, quality and authenticity depend on their geographic origin. This balsamic vinegar from Italy lends itself well to dressings & sauces and brings out the sweetness of fruits such as raspberries and strawberries.
The secret of this Tunisian olive oil lies in the methods of pressing and grinding the fresh olives - designed the preserve the full flavor. The olives are harvested in December and January as they ripen from green to black after which they are stone ground under cold conditions. The resulting oil is decanted by hand leaving an extra virgin olive oil with an apple green color, a vegetal aroma and a soft long finish.
Click here for our original Apple, Lavender & Olive Oil Cake recipe