It has been now more than 20 years since Claude Catrice, engineer by ISAL, has been making different Provençal specialties in a traditional way under the brands Brin de Provence and Les Terroirs de Tourtour : anchovies cream, tomato coulis with basil, pistou, and this outstanding tapenade.
This black olive tapenade, which won a Gault&Millau contest against different brands, marvellously reflects the authentic and original flavor of the sauce. The most appreciated element is the palatal and tactile naturality of the olive, which expresses itself in both nose and mouth (it must be chewed) and plays a decisive role among the other components, that enrich the whole in a more discreet way.
67% black olives, 13% red wine, olive oil, water, garlic, mustard, capers in vinegar and herbs.
You can find the Brin de Provence version at Peyrassol, 13 rue Vivienne, 75002 Paris (Tel.: +33 0142601292).
