Tapenade noire - 130g

Origin and Raw Materials: The plump black olives selected for this traditional recipe are cultivated under the Mediterranean sun in the backcountry of Nice. The recipe features premium locally grown olives blended with high-grade extra virgin olive oil, salted capers, cured anchovies, and a selection of wild regional herbs.

Producer: The artisanal house Le Clos de Laure was established in 2001 by Jean-Luc Bertin and his wife Marie-Laure. As a former pastry chef in prestigious luxury hotels along the Riviera, Jean-Luc Bertin infuses the brand with an uncompromising rigor, exactness, and taste structure that defines their gourmet creations, now crafted alongside their son Jérôme. While welcoming food lovers in their elegant shop located on Rue Verdi in Nice, they protect the pure gastronomic heritage of their land.

Production: The preparation is meticulously carried out at the family facility in Drap. The black olives are pitted and carefully crushed before being slowly blended with the capers, anchovies, and olive oil at a controlled temperature. This time-honored method ensures a rustic, grainy texture that seals in all the raw character of the ingredients without any artificial stabilizers.

Tasting: This artisanal tapenade displays a beautiful, deep dark purple color with a matte, highly textured appearance. The texture is remarkably rich yet grainy, providing a rewarding mouthfeel that highlights its small-batch quality. On the nose, a powerful and comforting aroma of ripe olive oil, sharp capers, and Mediterranean sea breeze immediately arises. The palate enjoys a complex, savory balance where the natural sweetness of the black fruit blends beautifully with the intense umami depth of the anchovies.

Tasting Advice & Keeping Potential: Serve this premium spread at room temperature around 18 to 22 degrees Celsius. Generally speaking, it is highly versatile for creating sophisticated cocktail appetizers, coating roasted meats, or enriching Mediterranean dressings. More specifically, it will perfectly elevate crispy toasted French baguettes, herb-crusted roasted lamb racks, or a traditional Provençal pissaladière onion tart. It pairs magnificently with a full-bodied red wine from the Rhône Valley available at lavinothequelaroche.com. Once opened, keep refrigerated and consume within 10 days.

Awards & Environmental Certifications: Prepared in a fully certified HACCP facility, this artisanal recipe is strictly GMO-free. The producer focuses on clean agricultural methods by maintaining exclusive short supply chains with small-scale local farms along the French Riviera.