Francisco Migoya

Crystallized Black Olives

Preparation info
    • Difficulty

      Easy

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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

  • 50 g / 1.76 oz black olives, pitted
  • 25 g / .88

Method

  1. Coarsely chop the olives and toss them in the sugar.
  2. Place in a dehydrator until dry, about 36 hours.
  3. Reserve in an airtight container at room temperature. If they are kept in a dry environment, they will last for up to 2 weeks.