The only reason I came across sweetened olives is because I took a chance on a Christmas panettone.
It sounded absolutely revolting.
I had to have it.
Im glad I took a chance on that panettone because I was smitten with the flavors.
Now Im fully on board.
We should all add candied olives to our dessert rotations.
As insufferable as that is, theyre not wrong.
My stance on olives being a savory food has completely crumbled.
Here’s how to make them at home from a store-bought jar.
The flavor of this variety is light and floral, and I think you might really taste the fruit.
I grabbed a jar of those from the store and got to work.
Simmer the olives
Since I dont have an olive orchard, my store-bought jarred olives are sitting in brine.
so that rinse some of that brine from the flesh of the fruit, simmer it in clean water.
In a small pot, add about half the jar of olives and about two inches of water.
Bring it to a simmer and let it boil gently for about five minutes.
Rinse them out and repeat this with fresh water.
Boil them in syrup
Rinse out the pot and the olives.
Add equal parts, by weight, sugar and water to the pot.
For half a jar of olives I used five ounces of water and five of sugar.
Although the olives will float, you want enough simple syrup to cover the olives when you stir them.
So if your pot is bigger then youll need more syrup.
Add the olives to the pot and bring it up to a low boil.
Let the olives simmer in the syrup for about 25 minutes, stirring every five minutes or so.
The olives will look wrinklythis is fine.
Theyve done a bit of expanding and contracting.
More importantly, youll notice that the flesh has become darker and taken on a translucent quality.
The change in color and opacity means theyve been properly candied.
Prepare for an olive like none youve ever tasted before.
These candied Castelvetranos are sweet at first bite, followed by the aroma of an olive orchard in spring.
(Ive never been to an olive orchard, but I bet Im right.)
Its a delicate, floral perfume that I thoroughly enjoy from such an unexpected place.
Put the olives in a small pot with two inches of clean tap water.
Bring them up to a low boil and let them simmer like this for five minutes.
Rinse out the water and olives, then fill the pot again and repeat.
Rinse out the water again and this time add the sugar and water for a simple syrup.
Add the olives back into the pot.
Use immediately, or store them in the syrup in the fridge in a tightly covered container.
However, when in doubt, give a shot to use it within the week.
