Olive Spread & Tapenade
Here the secret of our olive paste so thin and unctuous!
Development process of the olive paste :
- only cailletier olives (olives of Nice) are used.
- at least 4 months in salt water, brine
- they are crushed
- the skin is removed with a sieve. Only pulp remains.
- Extra virgin olive oil is added.
Once the jar open, it keeps very well in the refrigerator door several months ... if you hold so far !