For Caramelized black olives
- Bring the sugar and some drops of water on 177°C, add dried black olives (60°C - 12 hours) and move away from fire-coat black olives in caramel.
- Transfer everything to a bigger pan, put on low fire.
- When olives start caramelising put them aside, put in the middle hey and when it starts changing colour, add coated. olives and continue caramelising slowly.
- Put on a cold desktop and let them cool.