Indigenous to the Mediterranean these pickled flower buds impart a salty sour flavor due to the liquid in which they are preserved. Used abundantly in La Cuisine de Provence they combine well with olives anchovies tomatoes and garlic.
Indigenous to the Mediterranean these pickled flower buds impart a salty sour flavor due to the liquid in which they are preserved. Used abundantly in La Cuisine de Provence they combine well with olives anchovies tomatoes and garlic.