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confit olive gingembre

Black olive confit with ginger

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Add subtlety to your dishes with this fabulous olive confit with a light ginger taste. A salty sweet that is both powerful in taste and yet very refined ! This black olive confit will go perfectly with foie gras, white fish or duck breast grilled or barbecued. It obviously works very well as an aperitif accompanied by a wild boar terrine.

Attention : The aphrodisiac effect is in no way proven, despite the ginger. On the other hand, addiction can set in quickly as soon as you taste it !

oli'gin, alcool olive, gin, olive

Oli’Gin – L’Olive Gin

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Discover the incredible Gin d’distilled olive ! This Gin captured the quintessence of the olive to create a unique aperitif.

Loriginality and freshness make it an exceptional product. You will find shades of pineapple and violet, touches of truffle and fennel.

Oli’gin is an appetizer unique with a subtle fragrance from 3 varieties of olives from Haute-Provence which benefited from a slow maceration. It was distilled in the traditional copper still of the Manguin House in Avignon.

50cl bottle 41%Vol.

elayos, alcool olive, gin, olive

Oli'chin – Olive aperitif

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Want to change for a truly original aperitif ? Discover the incredible aperitif Oli'Tchin based on’distilled olive in Avignon. This new aperitif will surprise you both the taste, originality and freshness make it an exceptional product.

Oli'Tchin is appetizer unique with the subtle perfume of olives from Haute-Provence, benefited from a slow maceration and was distilled in the traditional copper still of the Manguin House in Avignon. A touch of Gin enhances this aperitif with a tangy note.

70cl bottle. 18%Vol.

saussoun, anchois, fenouil, amande

Saussoun

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Undoubtedly one of the oldest Provençal recipes, (later dethroned by tapenade) lou Saussoun, pronounced saossoun, is a Varoise preparation based on fennel, almonds and anchovies. In the old days, this preparation was called in Provence, the “poor man's sauce“. It was said then that simply placed on a piece of bread , she made a whole meal.

Taste and share the saussoun as an aperitif and accompany it with a rosé Coteau Varois.

Anecdote : It was Frédéric Mistral's favorite recipe !

crème artichaut olives vertes de Provence

Artichoke cream with green olives

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Give originality to your verrines, your aperitifs or your dishes. This artichoke cream with green olives is the perfect accompaniment to pan-fried scallops, raw ham or simply a few candied tomatoes on toast. Surprise your friends with this original and refined cream.

The daring suggestion : Combine artichoke cream with green olives with fresh goat cheese, all accompanied by a red wine from Provence. Originality guaranteed at the end of the meal !

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