Recipe courtesy of Joan Nathan
and
Joan Nathan
Caramelized Green Olives
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- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 45 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 225
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 1 g
- Cholesterol
- 5 mg
- Sodium
- 1188 mg
- Level: Easy
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 45 min
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 225
- Total Fat
- 14 g
- Saturated Fat
- 3 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 1 g
- Cholesterol
- 5 mg
- Sodium
- 1188 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Put the date jam, water, and butter or margarine in a small saucepan. Simmer just long enough to dissolve. Add the ginger.
- Spread the olives in a cake pan large enough to fit them in 1 layer. Sprinkle the olives with a few tablespoons of their own juice. Cover with the jam mixture mixture.
- Bake for about 40 minutes, stirring occasionally, until the sugar in the jam has caramelized. Serve warm or at room temperature as an accompaniment to a meat meal
