As a first course on toast, in salads and garnish for all vegetables, or as a condiment with hot or cold meat.

Vincent's recipes
Omelette with tapenade
Generously blend the black tapenade with eggs as you whip them.

For a first course or a Provencal aperitif, fill in small ramequins with various types of tapenade or anchoïades Serve with carrots, cauliflower, celery, fennel, raw mushrooms and toasts. Relish the real Provencal anchoïade.

Rabbit with tapenade
Coat the pieces of rabbit with tapenade. Cook in an oven (180°C). Humidify the rabbit with its own juice and tapenade while cooking and serve with fresh spaghettis.

Salad sauce
Blend a spoonful of tapenade in your French dressing, instead of mustard.