Olive Tapenade Crusted Cod and Rosé Braised Fennel
This recipe combines the best flavours of Provence in one dish – seafood, olives, fennel and rosé. The very talented Gemma Wade crafted these ingredients into a delicious and almost too beautiful to eat Olive Tapenade Crusted Cod with Fennel Braised in Rosé. This dish was part of an Easter …
This recipe combines the best flavours of Provence in one dish – seafood, olives, fennel and rosé. The very talented Gemma Wade crafted these ingredients into a delicious and almost too beautiful to eat Olive Tapenade Crusted Cod with Fennel Braised in Rosé. This dish was part of an Easter …
Provencal Artichokes Stuffed with Goat Cheese and Tapenade
Artichokes Stuffed with Goat Cheese and Tapenade. The combination of fresh artichokes, goat cheese and tapenade translate into “Provence in a bite” to be enjoyed with some chilled rosé.
Artichokes Stuffed with Goat Cheese and Tapenade. The combination of fresh artichokes, goat cheese and tapenade translate into “Provence in a bite” to be enjoyed with some chilled rosé.
My Provençal Salad the Tastes of Eating Local in Provence
This salad plate is a cross between carpaccio and salad. Prepare the tapenade and pesto in advance. Shop for the fresh melon, lettuce leaves and tomatoes at the market in the morning and then plate the ingredients in time for lunch.
This salad plate is a cross between carpaccio and salad. Prepare the tapenade and pesto in advance. Shop for the fresh melon, lettuce leaves and tomatoes at the market in the morning and then plate the ingredients in time for lunch.
How to Make Provencal Olive Tapenades
Late fall is typically when the olive harvest takes place in Provence. The fruit is left on the trees as long as possible to maximize production of the golden nectar, but not long enough to risk a frost. Read more about “Extra Virgin Oil an Olive Legend” here. The Provence …
Late fall is typically when the olive harvest takes place in Provence. The fruit is left on the trees as long as possible to maximize production of the golden nectar, but not long enough to risk a frost. Read more about “Extra Virgin Oil an Olive Legend” here. The Provence …
Recipe for Green Olive Tapenade
Olive trees have grown in Provence since at least the time of the Greeks, roughly 600 BC. Olive oil was a prized commodity during the Roman era. Today, France is not considered a large global producer at 4,500 tons per year. However, the quality is considered to be excellent. The …
Olive trees have grown in Provence since at least the time of the Greeks, roughly 600 BC. Olive oil was a prized commodity during the Roman era. Today, France is not considered a large global producer at 4,500 tons per year. However, the quality is considered to be excellent. The …
Provence Gourmet: Olive Tapenade on a Mesclun Salad
The olive harvest in Provence is almost finished, and the extra virgin nectar is resting for a bit before serving. This easy recipe can be served anytime of year. Gilles at Provence Gourmet shared this recipe with Perfectly Provence readers to celebrate this year’s harvest. This is an easy salad …
The olive harvest in Provence is almost finished, and the extra virgin nectar is resting for a bit before serving. This easy recipe can be served anytime of year. Gilles at Provence Gourmet shared this recipe with Perfectly Provence readers to celebrate this year’s harvest. This is an easy salad …