Sweet and tangy olive jam for your next cheese board
When you think of olives, you usually picture a salty snack or a hearty pasta dish. Using these small stone fruits as a sweet spread might sound unusual at first. But it's precisely this contrast that makes it so appealing. Olive jam combines earthy and slightly bitter notes with a pleasant sweetness.
- 250g green olives (from a jar)
- 1.5 organic lemons (juice and zest)
- 250 g gelling sugar
- 1 EL Ouzo (optional)
- Drain the olives and chop them finely.
- Wash the lemons under very hot water and grate the zest. Then squeeze the juice from the lemons. Finely chop the lemon zest.
- Put the gelling sugar, lemon peels, lemon juice and ouzo into a large pot and bring everything to a boil.
- Once the mixture boils, add the chopped olives and let the jam simmer for 10-15 minutes. Stir frequently to prevent burning.
- Pour the olive marmalade into sterilized jars and seal them tightly. Stored in a cool, dark place, the marmalade will keep for about a year.
Jam with a twist: Olive jam
The preparation is hardly different from classic fruit jams. First, the olives need to be pitted. Then you chop them. Whether you dice them finely with a knife or briefly put them in a food processor is entirely up to you. A few larger pieces in the jar will later provide a nice texture on bread. If your olives were packed in a very salty brine, it's best to rinse them briefly under cold water beforehand. This will prevent the finished spread from being too salty.
Commercially available gelling sugar ensures the right consistency. Since olives themselves contain very little pectin, this is necessary to help the mixture set as it cools. A generous squeeze of fresh lemon juice is also crucial. The acidity of the lemon not only helps the gelling agent work but also adds a much-needed freshness to the mixture. It breaks down the heavy, oily structure of the olives and perfectly balances the sweetness of the sugar.
Once the mixture is bottled and cooled, it reveals its full potential. Served on a slice of toasted sourdough bread, the olive marmalade makes a wonderful snack on its own. It also adds an unexpected touch to a large cheese platter with aged Pecorino or Manchego, offering a delightful alternative to classic fig mustard or fruity chutneys.
Making your own jam isn't difficult and always brings delighted smiles. Why not try making espresso-cherry jam, lemon-ginger jam, or nectarine-thyme jam?
