Multicoloured tomato tartare with green olives, tomato bread
Ingredients
For
4
personnes
- 2 red ‘Cœur de Boeuf’ tomatoes
- 1 red tomato
- 2 ‘Green Zebra’ green tomatoes
- 2 yellow ‘Ananas’ tomatoes
- 300 g of green olives from France
- 20 cl of full-flavoured olive oil
- 4 slices of country bread
- 1 clove of garlic
- Fleur de sel
Tip
We recommend serving this tomato tartare with Nîmes olives PDO, crushed green olives from the Baux-de-Provence Valley PDO, Languedoc Lucques olives PDO, Picholine, Aglandau...
Instructions
- Peel and deseed the ‘beefheart’, ‘Green Zebra’ and ‘Ananas’ tomatoes. Dice them.
- Stone the olives and chop them roughly.
- Mix the diced tomatoes and chopped olives.
- Toast the bread, rub it with the garlic and the remaining halved tomato, then drizzle with a little olive oil.
- Arrange the tomato tartare attractively on a plate, season with fleur de sel and olive oil.
- Serve with tomato bread.
Tip
We recommend serving this tomato tartare with Nîmes olives PDO, crushed green olives from the Baux-de-Provence Valley PDO, Languedoc Lucques olives PDO, Picholine, Aglandau...
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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