Valentin Gourmet
Velours d'olives vertes

Smooth green olives in the crystallized orange

While the green olive is very young, it is dislodged from the tree before it had time to mature enough: it is only after being preserved in salt water that green olives become good to eat. It is cantankerous, bitter and sharp by nature. We will compare it to a spinster, who need affection and attention in order to make the bitterness disappear. Candied oranges perfectly fulfill this role, and are also associated with an imaginary Christmas in 1950 back when the oranges were then the Christmas present to brighten the celebration.