Need something unexpected for your sweet tooth? Your taste buds sure won't see these candied Castelvetrano olives coming. I was recently introduced to the concept of heating olives (swoon-worthy when roasted or fried) and playfully wondered what a candied olive would be like.
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<br />The answer is in this recipe. The olives are not too sweet, not too salty, and have added brightness from fresh lemons. Their jewel green exterior is improved by sugar's glossy sheen.
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<br /> I bet they would be lovely on an antipasti platter or sprinkled on a savory pasta. I'm using mine in a nut-free Torrone. Fingers-crossed that it sets! - Zomg
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