Olive Conserve
This delicious recipe for Olive Conserve pairs perfectly with Talmage Cellars Valentine’s Semi-Seco Sparkling.
Servings
16
Prep
10m
Cook
15m
Ingredients
- 4 1/2 Cup(s) Water, divided
- 2 Cup(s) Pitted black olives, coarsely chopped
- 1 Cup(s) Firmly packed dark brown sugar
- 1/2 Cup(s) White balsamic vinegar
- 2 Tablespoon(s) Honey
- 2 Tablespoon(s) Fresh lemon juice
- 1 Tablespoon(s) Lemon zest
- 1 Teaspoon(s) McCormick® Whole Rosemary Leaves, crushed
- 1 Teaspoon(s) McCormick® Black Pepper Grinder
Directions
1. Bring 4 cups 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 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.
*Recipe and Photo Courtesy of McCormick & Company, Inc.
