By Chef John Ash
Pair this Olive Conserve with Sonoma-Cutrer Pinot Noir for a flavorsome hors d’oeuvres.
Total Time 1 hour
Prep Time 15 mins
Difficulty Level Medium
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
With the flat side of a cook’s knife gently smash the olives and remove and discard pits.
Cut olive in half and add to a small sauce pan and cover with water.
Bring to a boil then drain. Return olives to pan along with brown sugar, wine and honey and bring to a boil.
Cover, reduce heat to a simmer and cook for 10 minutes, stirring occasionally.
Uncover and cook over moderate heat until mixture thickens. Stir in zest, rosemary, drops of lemon juice and black pepper to taste.
Cool, cover and store refrigerated for up to one month. Makes about 1-1/2 cups.