Cook the sugar, glucose, lemon juice, and water in a small sauce pot over high heat.
Heat the cream and olive oil in a microwave, just enough to warm the mixture up to about 65°C/150°F.
When the sugar turns to a deep, dark caramel color (go by color, since taking the temperature of something so shallow is practically impossible), turn off the heat and add the hot cream and olive oil mixture, carefully whisking it in. Take great care and thoroughly whisk the caramel or it will separate while cooling.
Pour the mixture into a half hotel pan and allow it to cool before folding in the pine nuts.
Fold in the pine nuts and then pipe into the mold to just under the top of the cavity.