Sugar-dried olives

Sugar-dried olives

By
From
New Middle Eastern Food
Makes
250 g
Photographer
Mark Roper

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Begin first thing in the morning, on a day when you don’t plan to use the oven for anything else. Preheat the oven to its lowest temperature. Line an oven rack with baking paper and set it in a baking tray. Wash 500 g pitted large organic kalamata olives thoroughly and place in a large mixing bowl. While they are still wet, add 200 g caster sugar and toss the olives around so they are all well coated. Scatter the olives evenly on the rack and transfer to the oven. Check after an hour. If the sugar is beginning to colour, the oven temperature is too hot and you may need to prop the oven door slightly ajar.
  2. Leave the olives in the oven for the rest of the day, checking from time to time. Before you go to bed, turn the oven off (with the door closed) and leave the olives inside overnight.
  3. Check the olives the next morning. If they still feel very moist, reduce the oven to its lowest temperature and cook for a further 6 hours, or until completely dried out (they can remain slightly moist in the centre).
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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