Yield:1-1/4 cups

When Justin Shoults serves hisCharred Octopus Niçoise Salad在波士顿的Oak + Rowan餐厅，他在盘子上包括了这种有趣的焦糖酱。烤面包，浓郁，甜美和咸味，只有一点使这道菜以惊人的方式融合在一起。虽然听起来很花哨，但很容易在家制作。它还保留了一个月的冷藏。还有什么要使用？几滴增加了更多的兴趣Grilled Tomato-Burrata Salad. But don’t stop there: Try some with over lamb chops, grilled asparagus, pasta, and even ice cream.

Ingredients

1-1/2 cups granulated sugar
25 pitted Kalamata olivesin brine (reserve 3/4 cup of the brine)

Nutritional Sample Size 1 Tbs.
Calories (kcal) : 80
Fat Calories (kcal): 10
Fat (g): 1.5
Monounsaturated Fat (g): 1
Sodium (mg): 120
Carbohydrates (g): 18
Sugar (g): 15

Preparation

Combine the sugar and 2 tsp. water in a 1-quart heavy-duty saucepan. Cook without stirring over low heat until the sugar begins to brown, about 8 minutes. Swirl the pan to even the color, and continue to cook until the caramel turns amber.
Slowly and carefully add the olives and reserved brine. The sauce will harden at first; stir it with a wooden spoon until loose. Let cool until warm, about 10 minutes. Transfer to a blender and blend until smooth. The caramel will keep, covered and refrigerated, for about 1 month.

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Ingredient Spotlight

IN THIS RECIPE
Kalamata Olives
FEATURED
Squash Blossoms

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Reviews (1 review)

Jensinisi| 06/08/2019

This sauce is amazing and easy. I agree you could put it on anything. The caramel did turn rock hard when I added the olives. I thought it was garbage but I left it simmer on the stove for ten minutes or so and then the caramel melted into the sauce. I used an emersion blender and it worked perfectly. Excellent recipe and I will definitely make it again. I have never left a review, but this was so outstanding I decided to log in and review it.