Brimming with a slight sweetness and briny olive flavour, olive conserve is a surprising, sophisticated addition to charcuterie boards, roasted meats, or enjoyed as a spread on grilled breads.
INGREDIENTS 16 SERVINGS
- 4 1/2 cups (1125 milliliters) water , divided
- 2 cups (500 milliliters) pitted black olives , coarsely chopped
- 1 cup (250 milliliters) firmly packed dark brown sugar
- 1/2 cup (125 milliliters) white balsamic vinegar
- 2 tablespoons (30 milliliters) honey
- 2 tablespoons (30 milliliters) fresh lemon juice
- 1 tablespoon (15 milliliters) lemon zest
- 1 teaspoon (5 milliliters) Rosemary Leaves , crushed
- 1 teaspoon (5 milliliters) Black Peppercorn Grinder
- 1 Bring 4 cups (1 L) 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 (125 ml) 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.