Apricot, goat’s cheese and waterlemon tartare, PDO huile d’olive d’Aix-en-Provence – olives maturées
Tips and tricks
We advise you to use a traditional-tasting PDO olive oil from Aix-en-Provence – olives maturées (matured olives) for its sweetness and its aromas of sourdough bread, black olive, cocoa and cooked artichoke, which go very well with potatoes.
You can also use PDO olive oil from Vallée des Baux-de-Provence – olives maturées.
- 12 apricots
- 1 slice of watermelon
- 4 goat’s cheeses (such as Rocamadour PDO, Pélardon PDO, Chavignol PDO, etc.)
- A few sprigs of chives
- A few skinned, crushed pistachios
- 1 drizzle of PDO huile d’olive d’Aix-en-Provence – olives maturées
- Wash and dry the apricots. Halve them and remove the stones. Chop them into small dice.
- Remove any seeds from the watermelon and cut it into small cubes.
- Cut the cheeses into small dice.
- Finely chop the chives.
- In glasses or a large salad bowl, mix the dice of cheese, apricot and watermelon.
- Sprinkle with chopped chives and crushed pistachios. Drizzle with olive oil before serving the tartare.