Caramelized olive appetizer
Votes: 4
Time: 1 hour.
A detailed recipe for preparing a Jewish cuisine dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups canned pitted olives (about 450 g)
- 2/3 cup date jam
- 3 tablespoons of water
- 1 tbsp (15 g) butter or margarine
- A little ground ginger
We recommend
Recipes with similar ingredients: olive, ground ginger, confiture
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
Place the jam in a small saucepan, pour in the water, and add the butter or margarine. Cook until the ingredients melt. Add the ginger. - Place the olives in a cake pan (the pan should be large enough to accommodate the olives in a single layer). Drizzle the olives with a few tablespoons of their own juice. Pour the jam mixture over them.
Bake for about 40 minutes, stirring occasionally, until the sugar in the jam caramelizes. Serve warm or at room temperature as a side dish for meat dishes.
Exit: 2 tbsp.
Categories:
Similar recipes
