Ratatouille with Olive Oil
A melting texture, the fruitiness of tomato and the sweetness of red pepper and onion.
tomatoes · courgettes · aubergines · red peppers · onions · cold-pressed sunflower oil · Guérande salt · cold-pressed olive oil · garlic · oregano · thyme · basil
*Organic ingredients. Certified organic by Ecocert France.
Cold, simply served with crackers as an aperitif; hot, warmed through slowly over a low heat.
Secure payment
This creation
The great summer vegetables brought together in their most familiar pairing.
What's inside
Thyme, oregano, basil and garlic mingle with the vegetables, with a touch of olive oil.
Why you'll love it
Because it offers the pleasure of a properly cooked ratatouille, ready to serve or to reinvent.
How to enjoy
Lightly drained, then spread over puff pastry, leaving the edges free. Add a few thin slices of goat's cheese and some black olives, then bake until the pastry is golden. Serve the tart while still warm with a handful of rocket.
How to enjoy
Lightly drained, then spread over puff pastry, leaving the edges free. Add a few thin slices of goat's cheese and some black olives, then bake until the pastry is golden. Serve the tart while still warm with a handful of rocket.
