Brimming with a slight sweetness and briny olive flavor, olive conserve is a surprising, sophisticated addition to charcuterie boards, roasted meats, or enjoyed as a spread on grilled breads.
- 4 1/2 cups water, divided
- 2 cups pitted black olives, coarsely chopped
- 1 cup firmly packed dark brown sugar
- 1/2 cup white balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon McCormick® Whole Rosemary Leaves, crushed
- 1 teaspoon McCormick® Black Pepper Grinder
- 1 Bring 4 cups of the water to boil in medium saucepan. Add olives; blanch 2 to 3 minutes. Strain olives immediately using fine mesh sieve, discarding blanching liquid. Rinse under cold water, just until water runs clear. Drain well.
- 2 Return olives to saucepan. Stir in brown sugar, vinegar, remaining 1/2 cup water and honey. Bring to boil on medium-high heat. Reduce heat to medium-low; cook stirring occasionally until mixture thickens to a syrupy consistency. Remove from heat.
- 3 Stir in lemon juice and zest, rosemary and black pepper. Cool completely. Store in airtight container in the refrigerator until ready to serve. Serve as part of a charcuterie board or spread on crusty bread for cured meat sandwiches.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon.
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