Friday, May 15, 2009

Black Olive Raisins

I find olives to have just the right balance of salt and brininess to be a great snack on their own. But I also think that they can have a semi-sweet application. For these olives, I blanched them in water and then rinsed them so that they would be just salty and briny enough. And then they were cooked in a mixture of water and sugar (4 parts sugar to 1 part water) until the sugar reached 120 degrees Fahrenheit. After that they were strained and left to cool off on a Silpat. Once they cooled off the sugar on the surface hardened. The balance of flavor was pitch perfect: sweet, salty and still a little briny. Great snack.

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