The story behind the recipe
The avant-garde is to take the public as far as possible while providing them with a taste satisfaction they had no idea they had.
It's done with CERISE-KALAMATA, a slightly crazy flavour found by FeGH.
Discover the singular marriage of a fleshy bigarreau cherry and a large racy olive from Kalamata in Greece.
A nonsense at first sight? More like a revelation when you taste it. And a real headache to make: delicate pitting of the cherries by hand one by one to keep the pulp whole, slicing of the Kalamata olives into julienne strips: this candied Christmas condiment deserved a priesthood.
Erotic design, in short, which will set the scene for this unprecedented adultery between the olive and the cherry, addiction guaranteed.