Here I am again with another recipe that many of you will think is strange, but that I am in love with. If you trusted me when I told you how to make chipotle brownies or garlic pie, then trust me again now, because I’m going to tell how to make sweet, candied green olives. Seriously!

I first heard of candied olives when I was at a gigantic gourmet grocery store out of town, and wandered past the olive bar. The person working behind the counter asked me if I wanted to try any, and being the adventurous eater I am, I told him to give me the strangest one he had. With no explanation about the flavor I was to try, he handed an olive to me on a toothpick and I ate it.

I was surprised and delighted with the bright, sweet flavor of this candied olive and bought a tub full to take home. Since I wouldn’t be able to return to the store any time soon, I spent the next few weeks figuring out how to reproduce the results at home, comparing each batch to the original until I finally nailed it. My recipe is super easy and inexpensive, too!

All you need is:

• about a cup of pitted green olives
• 1 cup water
• 1/2 cup sugar

I use regular, cheap green olives for this, but you can use something fancier if you want to spend your money. Make sure whatever you use is pitted, because you need that extra surface area inside so the sugar can soak in.

I can never seem to find pitted green olives without pimentos, but it’s pretty easy to pop them out with a small paring knife. (I wonder if I could use these unneeded pimentos to make some pimento cheese… Anybody got a good recipe?)

Add the water and sugar to a pan and stir to dissolve.

Bring to a boil and allow to boil for one minute, then remove the pan from the heat and add the olives.

Allow the olives to cool to room temperature, then put them back in the (washed) jar they came in. Pour the sugar mixture in the jar until full.

Put the lid on the jar and stick it in the fridge. Now for the hardest part — you have to wait. Ideally, let the olives sit for at least two weeks before you try them, but if you are impatient, you’ll get a pretty good taste after 7-10 days.

They are so incredibly yummy you won’t believe it. There’s still a tiny hint of the salty, vinegar taste, but the sweet candied flavor takes the lead. They taste great with fruit and cheese, and will definitely surprise your guests if you serve them on a party platter!