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: aubergine (85%), extra virgin olive oil, lemon juice, vinegar, salt, natural flavours, acidity regulator: citric acid.
