Classic Organic, green tapenade, black olives
Ingredients:
- CastelineS Classic Organic Olive Oil
- La Grossane
- Tapenade d’Olives Vertes
- Classic Organic Olive Oil
- 1 Jar of green tapenade, 110g
- 1 Pouch of Grossane black olives, 150g
- 1 Can of sardines, 115g
- 2 Small bread rolls
- 1 Tomato
- 1 Hard-boiled egg
- 1/2 Red bell pepper
- 2 Small spring onions
- 4 Lettuce leaves
Wash and dry the vegetables. Cut the tomato and the hard-boiled egg into 6 wedges. Cut the red bell pepper into thin strips. Peel and finely slice the onions.
Cut off the top third of the bread rolls and remove most of the soft interior. Spread green tapenade on the inside and the top. Pit the olives.
Place a lettuce leaf and a sardine cut into 4 pieces in each bread roll, then distribute the remaining ingredients (olives, tomato and egg wedges, bell pepper strips, lettuce leaf). Finish by adding a sardine cut in half and a drizzle of Classic Vallée des Baux de Provence Organic olive oil.
Refrigerate. Take out a few minutes before serving.
Based on a recipe from Femme actuelle.
Photo by Christelle Gauget