Need something unexpected for your sweet tooth? Your taste buds sure won't see these candied Castelvetrano olives coming. I was recently introduced to the concept of heating olives (swoon-worthy when roasted or fried) and playfully wondered what a candied olive would be like.
The answer is in this recipe. The olives are not too sweet, not too salty, and have added brightness from fresh lemons. Their jewel green exterior is improved by sugar's glossy sheen.
I bet they would be lovely on an antipasti platter or sprinkled on a savory pasta. I'm using mine in a nut-free Torrone. Fingers-crossed that it sets! - Zomg
—Zomg
If you seek out nibbles that perfectly marry sour, sweet and salt, look no further than these candied olives. On first taste, it’s hard to discern where the sugary sweet ends and the lemony sour starts, but the finish is an unmistakably briny, meaty one. From there you know you are eating an olive and not something akin to a quirky jelly bean. Castelvetrano olives and cane sugar stray from the grocery store norm, but locating them is worth the effort. I recommend keeping the olives whole, not pitting them, so they hold up better during the oven drying process. —cheese1227
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