TYPIK Black Olive Paste
Olives of TYPIK black olive paste are all harvested in Tunisia, terroir of excellence of the olive thanks to its low rainfall and the richness of its soils. The chetoui, this colorful and typically dented variety, delivers a fruity taste, with just the right amount of bitterness. Anchovies grown in Tunisian waters reveal the fineness and flavour of this Mediterranean species – the Engraulis Encrasicolus – rich in minerals, iron and vitamins. Our producer, of Sicilian origin, Pietro, works artisanally and as a family, from fishing to processing to sale.
• Our gourmet offers a vegetable tian with TYPIK Black Olive Paste. For 4 people, fry 4 shallots with a little olive oil. Cut 3 zucchini, 2 eggplants and 3 beautiful red tomatoes (you can also add a few pieces of TYPIK Dried Tomatoes) into roughly equal slices. In a baking dish, place the translucent shallots, cover them with the Paste. Carefully arrange the vegetables by storing them in an alternative way. Pepper everything (the tapenade brings what it takes with salt). Drizzle with olive oil and add a few sprigs of thyme on top. Cook at 180° for about 1.5 hours.
• Red mullets are deliciously well suited to TYPIK Black Olive Paste. Our gourmet offers you his recipe of red mullet papillotes with fennel in TYPIK Black Olive Paste. For 4 people, slice 2 fennel bulbs and 4 zucchini and spread them on 4 sheets of parchment paper. Place 2 red mullet fillets on each and 1 tablespoon of the Paste. Add a drizzle of olive oil and close tightly before baking 25 to 30 minutes in a hot oven (180°). You can also make this recipe with the TYPIK Green Olive Paste.
COMMITTED FOR REAL:
The producers selected to prepare this delicious Olive Paste are remunerated in line with the high level of quality achieved by these select partners. The culinary preparation is then carried out in a laboratory using photovoltaic energy or waste recycling to minimize environmental impact. Plant waste is distributed to surrounding farmers to feed livestock or serve as compost.