Composition
Salonenque or Béruguette olives, water, salt, fennel, citric acid. A.O.P. Vallée des Baux de Provence
6,90€ TTC
A typical recipe of Vallée des Baux de Provence, cracked olives are traditionally harvested in early September. Their flesh is split and they then spend several days in a brine to eliminate all acidity. The 3rd weekend in September, they can finally be tasted during the famous Olive Cassée festival in Mouriès. Flavoured with fennel, they are perfect for an aperitif that will transport you to the foothills of the Alpilles.
Out of stock
Salonenque or Béruguette olives, water, salt, fennel, citric acid. A.O.P. Vallée des Baux de Provence
Weight | 0,576 kg |
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AOP | AOP |
Ponts du mois de Mai- Pas de livraisons la semaine du 6 Mai 2024 au 11 Mai 2024 inclus Dismiss
Out of stock