The confectioners at Le Roy René have reinvented this great confectionery classic with a recipe based on olive oil, in homage to our sweet Provence. Equally composed of water, milk and sugar, this delicacy is made using machines from the 1950s, with the greatest respect for tradition.

You'll love the calisson cream that melts into the caramel.

Ingredients: Sugar, glucose syrup. whole milk possder, extro virgin ofive oil 4,9%, calisson paste 495 (almonds 30%, condied trurts 3036 Murts 54% (melon 94%, orange peels, Qiucose-muctose swup, sugar, sugar, glucose-fructose syrup, egg white, unleavened bread (potato starch, sunfiower oil), cinchona extract (quinine), gention extract, bitter almond extract, water, salt riower trom Camorque, dextrose, emuishner: sunflower lecithin, almond bitter extract, anti-caking agent: sodium bicarbonate. May contain traces of nuts. Origins of sugar: France. Origins of olive oil: France. Origin of calisson paste production place: France (Aix-en-Provence). 

Store in a cool and dry place.