It's done with CERRY-KALAMATA OLIVE, a slightly crazy flavor found by FeGH.
Discover the singular marriage of a fleshy cherries bigarreau and a large racy olive from Kalamata in Greece.
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 the Kalamata olives into julienne strips: this candied Christmas condiment deserved a priesthood.
As for the jar that is not quite like the others, we decided to call on matali crasset who has revisited the iconic jar with a delicate gradation allowing, for the first time, a glimpse of jam in a thin transparent space.
Erotic design, in short, will set the scene for this unprecedented adultery between the olive and the cherry, addiction guaranteed.
8.8 oz
STORAGE
At room temperature, when closed, in the fridge, once opened. Keep jars in a cool and dry place, protected against light.
THE BRAND
In 2015, to revive a Parisian tradition, Nadège Gaultier and Laura Goninet founded Confiture Parisienne with the desire to create exceptional jams using ingredients that are just as exceptional.
Since ancient times, foodies have developed various recipes for preserving fruits by cooking them with wine or honey.
But to taste jams as we know them, you have to wait for the first crusades and the introduction of cane sugar from the Arab world. This luxury food allows fruit transformation into jam, only reserved for royal tables. At the beginning of the 19th century, beet sugar production democratized this product. Many jam makers opened their stalls in Paris and supplied themselves with fruit from the surrounding orchards.
INGREDIENTS
cherry, cranberry juice, cane sugar, kalamata olive, lemon, citrus pectin
