| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 45 min |
| Yield: | 2 cups |
Ingredients
- 2/3 cup date jam
- 3 tablespoons water
- 1 tablespoon butter or pareve margarine
- Dash powdered ginger
- 2 cups pitted, good-quality cured green olives (about 1 pound)
Instructions
- Preheat the oven to 350 degrees F.
- Put the date jam, water, and butter or margarine in a small saucepan. Simmer just long enough to dissolve. Add the ginger.
- Spread the olives in a cake pan large enough to fit them in 1 layer. Sprinkle the olives with a few tablespoons of their own juice. Cover with the jam mixture mixture.
- Bake for about 40 minutes, stirring occasionally, until the sugar in the jam has caramelized. Serve warm or at room temperature as an accompaniment to a meat meal.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 225 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Sugar | 18 g |
| Protein | 1 g |
| Cholesterol | 5 mg |
| Sodium | 1188 mg |
Reviews
We served these to a large wine club gathering. Everyone raved, who were able to get them before they were gone! Delicious!