Candied Olives
- 2 cups (216 grams) pitted and drained Castelvetrano olives, diced
- ½ cup (100 grams) granulated sugar
- ½ cup (120 grams) water
- ½ cup (120 grams) fresh lemon juice
- In a medium saucepan, bring olives, sugar, ½ cup (120 grams) water, and lemon juice to a boil over medium heat. Cook 20-25 minutes, stirring constantly, until sugar is dissolved. Continue cooking until syrup is thick enough that it takes 2 seconds for the liquid to close together when a spoon is passed through it, 30 to 35 minutes.
- Preheat oven to 200°F (93°C). Line a baking sheet with parchment paper.
- Transfer olives to pan, and spread to edges.
- Bake until dry but tacky, 1 to 1½ hours. Cover and refrigerate for up to 1 week.
Recipe by Bake from Scratch at https://bakefromscratch.com/candied-strawberry-olive-biscotti/
3.5.3226