Provence aubergine caviar, or aubergine paste, is a popular Provençal dip for crudites. The aubergine puree is blended with extra virgin olive oil from Provence for a velvety smooth texture.
Use the aubergine caviar to add depth to vegetable soups or enjoy as a rich topping for bruschetta. Mix with minced garlic and serve as a dip with warm flatbreads.
Nicolas Alziari began producing olive oil in Nice in 1868. In the 1980s, his descendants grew the Alziari business by offering other produce from Nice – like herbs, olives and homemade syrups. Today, the Nicolas Alziari company gives you the taste of Provence in your own kitchen with their range of local and family-made specialities.
Ingredients: eggplant (85%), extra virgin olive oil, lemon juice, vinegar, rice flour, salt, natural flavours.
Refrigerate after opening, covering the surface of the aubergine caviar with a layer of olive oil, and use within 4 days.
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