Candied Olives

• 28 Castelvetrano Olives
• 1/4 cup cane sugar
• 1/4 cup fresh lemon juice
• 1/4 cup water
• 2 tablespoons cane sugar, to sprinkle

1. Preheat oven to 300. Pit and halve olives. Select olives that are firm and fresh-looking for best results.
2. Over medium-low heat combine olives, cane sugar, lemon juice, and water in a small saucepan. Stir vigorously until the sugar is fully dissolved. Note: Your results and cooking time will vary based on your stove and the thickness of your cookware. If the mixture looks over-active, remove the pan, set heating element to a lower temperature, and resume cooking.
3. Keep a watchful eye as the syrup begins to thicken. Once you can pass your spoon through the liquid and count 2 full seconds before it closes up afterward the olives are ready for finishing.
4. Carefully pour the olives and syrup onto a prepared baking tray. Spread evenly and sprinkle with remaining cane sugar. Bake for 30 minutes or until olives are firm and the syrup is thick.
5. Remove and let cool. These will keep in the fridge for a week...if they last that long!

castelvetrano olives, cane sugar, lemon juice, water, cane sugar

Taken from food52.com/recipes/9441-candied-olives (may not work)