Brett from the Ledbury introduced me to these and Oh my God, what a revelation! Two minutes work, then forget them in the oven. The result is dried and caramelized olive chunks that sparkle like luxurious black diamonds and will delight your sight as much as your tastebuds. Sprinkle on all things edible, that is if you can refrain yourself from gobbling them all up straight out of the oven.
Candied olives
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Recipe by: Brett Graham, The Ledbury, London Busy:2 min, Total prep time: 90 min Serves: Makes many servings |
Preheat oven to 80 degrees C
Chop the olives coarsely.
Spread on a lightly greased baking tray or baking paper.
Sprinkle the sugar on top.
Bake in the oven for 90 minutes.
Leave to cool down in the oven.
Sprinkle on meats such as lamb or pork, pasta, salad, pizza, with tomato sauce, potatoes, the possibilities are endless. Try these also with vanilla ice cream, it actually works surprisingly well!
Makes many servings
Preheat oven to 80 degrees C
Chop the olives coarsely.
Spread on a lightly greased baking tray or baking paper.
Sprinkle the sugar on top.
Bake in the oven for 90 minutes.
Leave to cool down in the oven.
Sprinkle on meats such as lamb or pork, pasta, salad, pizza, with tomato sauce, potatoes, the possibilities are endless. Try these also with vanilla ice cream, it actually works surprisingly well!
If you cannot stay at home during the entire baking time, just turn the oven off when you leave and leave the olives in the oven. Turn it back on once you are back.
Ingredients
100 g pitted black olives
20 g molasses or brown sugar
100 g pitted black olives
20 g molasses or brown sugar
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