Francisco Migoya

Black Olive Raisins

Preparation info
  • Yield:

    40

    Servings
    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Black olives, Spanish, pitted 1.5 kg 3 lb 4.8 oz 55.56

Method

  1. In a 3.76-L/4-qt sauce pot, combine the olives with enough water to cover them by 2.5 cm