Slightly sweet, rich, and acidic― this olive conserve is a surprising and special spread perfect for charcuterie boards or roasted meats.
Ingredients
- 2 cups black olives, pitted, rough chop
- 1 cup dark brown sugar, packed
- 1/2 cup white balsamic vinegar
- 1/2 cup water
- 2 tablespoon honey
- 2 tablespoon lemon juice, fresh
- 1 tablespoon lemon zest
- 1 teaspoon Rosemary Leaves, crushed
- 1 teaspoon Black Peppercorn Grinder freshly, ground
Nutrition Information
(per serving)
Slightly sweet, rich, and acidic― this olive conserve is a surprising and special spread perfect for charcuterie boards or roasted meats.
Key products
Instructions
- Bring a pot of water to a boil. Add olives and blanch 2-3 minutes. Strain from water and rinse under cold water until water runs clear.
- In a sauce pot over medium-high heat combine rinsed olives, brown sugar, vinegar, water, and honey. Bring to a boil and reduce heat to medium-low. Cook, stirring occasionally, until mixture thickens to syrup consistency.
- Remove from heat and stir in lemon juice, zest, rosemary, and black pepper. Cool completely and hold refrigerated until needed.
