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
1Tomato
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
