Variation around the olive, recipe from L'Épicerie

In this video, the olive is in the spotlight!

For the aperitif, Christine offers you her green olive cream with goat cheese or her black olive cream with almonds.
For the dish: roasted quail or chicken leg in a black olive crust.

Christine explains to you how to make these typical Provençal recipes from home in less than fifteen minutes!

Ingredients:

Green tapenade:

- Pitted green olives
- A goat cheese log -
3 cloves of garlic - Sunflower oil

Black tapenade:
- Pitted black olives
- A large handful of almonds
- 3 cloves of garlic
- Sunflower oil

Dish:
- One quail or chicken leg per person
- Black olive cream prepared previously
- Olive oil
- Herbes de Provence
Serve with venerated rice

L'Epicerie, an institution in Beaucaire

L'Epicerie is a pretty restaurant located on the oldest square in Beaucaire, called Place Vieille, in the old center of the city.
It is run by a charming couple of restaurant owners: Gérard and Christine. They welcome you without fuss, just like at home.
Christine, the Chef, creates family and creative cuisine according to her mood, her inspiration, and according to what she finds on the market. You never know what you will eat at noon, and that's good!
The menu changes every day, and the products are always fresh and tasty.
Black and green olive creams are a great house classic, and you can enjoy them when you come to Beaucaire. And if you feel like it, you can also make the recipe at home, you'll see, it's very easy!