Candied Kalamata Olives


  1. Pre-heat convection oven to 300-degrees fahrenheit.
  2. Strain olives and drain well.
  3. In non-reactive pan, combine sugar, water, lemon juice, and olives in pan over medium heat and bring to a boil. Reduce to a simmer over low heat and cook until a syrup starts to form.
  4. Remove from heat and carefully remove olives and transfer to a lined sheet pan. Place in oven and bake for 20-30 minutes or until olives start to shrivel like a grape. Remove from oven, let cool for 3-5 minutes, sprinkle with remaining 2 T sugar, and toss to coat. Allow to cool at room temperature.
  5. Serve as part of a charcuterie board or in a bowl as a delicious and unique snack.


  • 2 cups Roma® Olives, Kalamata, large, pitted
  • 3/4 cup + 2 tbsp Silver Source® Sugar, separated
  • 3/4 cup water
  • 1/4 cup Ascend® Juice, Lemon