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Creamy pate of Provençal origin, made “Ligurian” due to the prevalence of olives over the other ingredients

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The name derives from the Occitan “tapeno” for caper, whose plant was imported in ancient times by the Phoenicians and has been used in cooking since 1700. Extremely versatile, it can be simply spread on bread or combined with vegetables, meat, fish or cheeses, to which it offers taste and flavor.

INGREDIENTS: Black olives, extra virgin olive oil, anchovy paste, capers, wine vinegar, lemon juice, oregano, pepper, salt. Contains traces of sulphites. Allergens in bold. After opening, store in the refrigerator covered with oil

NUTRITIONAL VALUES per 100 g of product: Energy: 2202 kJ – 535 kcal Fat: 56.3 g of which saturated fatty acids: 8.1 g Carbohydrates: 2.8 g of which sugars: .0.2 g Proteins: 3.2 g Salt: 2.1 g

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180 g


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