The name derives from the Occitan “tape” for caper, whose plant was imported in ancient times by the Phoenicians and has been used in cooking since 1700. Extremely versatile, it can be simply spread on bread or combined with vegetables, meat, fish, or cheeses, which offers taste and flavor.
INGREDIENTS: Black olives, extra virgin olive oil, anchovy paste, capers, wine vinegar, lemon juice, oregano, pepper, salt. Contains traces of sulfites. Allergens in bold. After opening, store in the refrigerator covered with oil
NUTRITIONAL VALUES per 100 g of product: Energy: 2202 kJ – 535 kcal Fat: 56.3 g of which saturated fatty acids: 8.1 g Carbohydrates: 2.8 g of which sugars: .0.2 g Proteins: 3.2 g Salt: 2.1 g