The harmonious wedding of the land and the sea.
The green tapenade with bottarga is a creation of the most original.
The word tapenade comes from tapeno which means caper in Provençal. So, at the base, a crushed caper. In addition, the green tapenade was invented well after the black olive tapenade. It has a different flavor that will delight the taste buds of people who appreciate the sweetest flavors.
The tapenade is an excellent source of minerals. It is indeed rich in potassium and also contains magnesium which leads to the production of energy and is also essential for stress management. Typical recipe from the south-east of France, the green tapenade is made of green olives, capers and anchovies.
The bottarga is a pocket of mullet eggs, salted and dried. It is a rare and luxurious specialty, known since antiquity. Privilege of some fishermen and family businesses, its manufacture remains handcraft. Because of its taste and refinement, it is also called “Mediterranean caviar”. The Japanese are very fond of it and know it as “kasumi” or karasumi-ko. An iodine flavor, incomparable, very rich in omega 3, it goes perfectly with the green tapenade, for the most harmonious of weddings.
Try this tapenade with bottarga on a slice of toast. Succulent in matches with candied tomatoes. Excellent when it covers a fillet of mullet, sublime with veal and candied lemons. Original stuffing with squid. Wonderful mixed with olive oil and citron, a little jam lemon and bergamot and a little rosemary to make a sauce for all your fish. You can also mix it with a little cream, pink berries and lemon fillet to accommodate rice or fresh pasta.
True symbol of the Provençal culture, this delicious mixture is to taste in any season.