Olives spoon sweet
- 300 g. (10.6 oz) green olives, raw (without brine or vinegar)
- 400 g. (14.1 oz) sugar
- 300 ml (10.1 US oz) water
- 1 shot of cognac
- zest and juice of 1 large lemon
Remove the pits from olives and wash them well. Fill a bowl with water and pour the olives inside. Leave the olives in the water for 15 to 20 days, making sure to change the water every day, until they lose their bitterness.
Once the olives are ready, boil water with sugar in a saucepan. Once the syrup boils, reduce the heat and add olives. Boil them for another 5 minutes.
Add the juice and zest of lemon. At the end, add the brandy and boil the spoon sweet until it thickens.
Allow the spoon sweet to cool off and then store it in a sterilised jar.