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Eggplant caviar seasoned with black olives from Nyons. The sun-ripened eggplants and aromatic olives create a silky vegan caviar full of Mediterranean flavors.
Eggplant caviar can be used in many different ways. For example, eggplant caviar can be used as a base for Provençal pain d'aubergine or savory tarts. Eggplant caviar also tastes delicious with grilled meat and fish, or simply as a Mediterranean spread on a slice of toasted farmhouse bread.
Made in the Hugues family factory in northern Vaucluse.
More information about our producer can be found further down on this page.
90 g
Ingredients : 65% fried aubergines (aubergine, sunflower oil), black Tanche olives* from Nyons (olives, water, salt), olive oil, garlic, salt, herbs of Provence, pepper.
*May contain kernel residues.
Hugues' small family business is located in the north of the Vaucluse. Hugues' grandparents built the factory in 1970. Today, six people work in the remote factory between the Vaucluse and the Drôme Provençale.
The factory is perfectly located here. Not far from Nyons, where the famous, very aromatic Tanche olive is grown, and in the middle of the vegetable garden of France, as the Vaucluse department is also called.
His spreads and creams are made from olives, almonds or chickpeas . They are often even vegan. So it is only natural that Hugues works primarily with regional farmers for his vegetable creams and pastes, fruit and vegetables.
Hugues produces according to traditional Provençal recipes that have been passed down in his family for generations. These include olive tapenades (pastes), savory vegetable creams and also sweet and tart confits.
In addition to the traditional recipes, he also dares to use creative new ingredients and flavor combinations such as olive & candied orange or ginger, fennel with almond or goat cheese with black olive tapenade.
Many of the local vegetable and olive farmers swear by his craftsmanship and his savoir-faire to emphasize the natural taste of the products.
Unlike many, he uses little garlic and oil so as not to mask the natural flavor of the ingredients and to bring out the flavor quality of the local olives and vegetables.
