Olive Conserve
Serves: 4
Total Time: 1 hour
Prep Time: 15 mins
Difficulty Level: Medium
Pair this Olive Conserve with Sonoma-Cutrer Pinot Noir for a flavorsome hors d’oeuvres.
INGREDIENTS
3/4 pound (2 cups) oil cured olives
1 cup brown sugar
2/3 cup dry white wine
2 tbsps honey
2 tbsps finely grated lemon zest (use a mircoplane)
2 tsps finely minced fresh rosemary
Lemon juice to taste
Fresh ground black pepper to taste
INSTRUCTIONS
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With the flat side of a cook’s knife gently smash the olives and remove and discard pits.
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Cut olive in half and add to a small sauce pan and cover with water.
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Bring to a boil then drain. Return olives to pan along with brown sugar, wine and honey and bring to a boil.
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Cover, reduce heat to a simmer and cook for 10 minutes, stirring occasionally.
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Uncover and cook over moderate heat until mixture thickens. Stir in zest, rosemary, drops of lemon juice and black pepper to taste.
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Cool, cover and store refrigerated for up to one month. Makes about 1-1/2 cups.
