Black Olives & Orléans Mustard Tapenade
A recipe created by Alain Passard, a French chef and owner of the 3-star restaurant L'Arpège in Paris, this tapenade, the Orléans mustard discreetly blends with black olives creating an unexpected and flavorful combination.
Black Olives & Orléans Mustard Tapenade
Black olives (66.9%), capers, Orléans mustard (7.4%) (vinegar, water, mustard seeds, Guerand sea salt, citric acid, natural extracts of spices, sulfites), extra virgin olive oil, garlic, red wine vinegar, anchovy (anchovy, olive oil, wine vinegar, salt), balsamic vinegar, concentrated lemon juice, salt, white pepper.
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