Everybody on a diet! A Mediterranean one. Here vegetables are a feast. Simmered, dressed-up, stuffed, frothing or creamy, they are the main character of this cooking show. As a snack, an aperitif, or as a lavish appetiser, you can bite, or you can spread, but always they have the power to transport you to a sunny place. Do you want to try?
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Two strong flavours made for each other! Stuffed olives with sheep's cheese - 190 g
The most famous of the Greek olive. Fruity, meaty, grown in the plains of the Peloponnese Organic olives from Kalamata - 110 g - Organic*
Broiled and lightly seasoned, a red pepper that brings the Greek sunshine to the mouth Red pepper purée - 180 g
It's the greek version of the Tapenade, melting in the mouth, yet with a powerful aroma Organic black Kalamata olive paste - 180 g - Organic
Exceptional quality for this cream with perfectly balanced between the sweetness of the vegetable and the powerful aroma of the truffleArtichoke and summer truffle (5 %) spread - 90 g
The power of pecorino combined with the sweetness of pepper to delight the most demanding taste budsPepper and pecorino siciliano DOP - 130 g
Coated in a small, fleshy pepper, the melt-in-the-mouth sweetness of the cheese is released and brightens up the palate. Cherry peppers stuffed with cream cheese - 190 g
It’s time for tapas, a trip to the Iberian Peninsula full of flavor and color! A Spanish-style aperitif to share in the shade of an olive tree with a glass of sangria!
Mamma Mia, how good it is! The "dolce vita" à l'iatlienne, touristy and gourmet! Typical Italian antipasti to taste with a Prosecco, with fine bubbles. Continue with the "Primo Piatto", the first dish made with pasta, gnocchi or a risotto. Be careful, the meal is not finished, because the "Secondo Piatto", the "dolce" and the "Caffè" will follow for a...
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