Classic Organic, green tapenade, black olives


& Pan bagnat with sardines

1 jar of green tapennade

Classic organic olive oil

1 sachet of coarse black olives

1 can of sardines

2 rolls


1 hard-boiled egg

0.25 Red pepper

2 small new onions

4 Green salad leaves

Wash and dry the vegetables. Cut the tomato and the hard-boiled egg into 6 quarters. Cut the red pepper into thin strips. Peel and slice the onions.


Cut the upper third of the rolls and remove a large part of the crumb. Brush the interior and hat with green tapenade. Pit the olives.

Place in each bun, a salad leaf, a sardine cut into 4 and divide the rest of the ingredients (olives, tomato and egg wedges, pepper strips, salad leaf). Finish by arranging a sardine cut in 2 and a drizzle of olive oil Classic Vallée des Baux de Provence Bio.


Based on a Femme Actuelle recipe.

Photo by Christelle Gauget