If you don’t want a new addiction, stay far away from Cadet’s candied olives. Their combination of sweet and savory makes them too easy to pop one after the other into your mouth.
Bartender Gabriella Mlynarczyk makes them to garnish her Vodka Fennel Cobbler. If you want to mix cocktails at home, she says the spicy version with togarashi works perfectly with a mezcal Old Fashioned and Rob Roy.
However, I think these olives would be fine standing alone as a bar snack. Huge news coming from me considering I don’t normally eat cocktail garnishes, not even brandied cherries. But one night at Cadet’s bar, Mlynarczyk made the mistake of giving me a handful to try out. I couldn’t get enough of these and had to have the recipe. They’d be perfect for your holiday cocktail parties or during a solo Netflix marathon.
- 1 teaspoon togarashi (optional)
- 2 teaspoons sugar for sprinkling on olives after baking
- 1/4 cup lemon juice
- 1/4 cup water
- 1/4 cup cane sugar
- 1 cup firm green olives such as Castelvetrano
- Preheat oven to 300 degrees. Line a sheet pan with foil or use a Silpat on top of sheet pan, set aside.
- In a heavy-bottomed pan, add your olives, lemon, water, and 1/4 cup of sugar. Set onto stove on a medium heat and allow liquid to reduce to a syrup. It’s ready when you drag a spoon through the syrup and the trail left behind takes a couple of seconds to close back up. The thicker the syrup gets, the longer it will take for that trail to close.
- When reduced, spoon out the olives onto the sheet pan and separate them so they don’t touch, place in oven, and bake for half an hour.
- Remove from oven, place in a bowl, and sprinkle with sugar and optional togarashi.
Recipe courtesy Gabriella Mlynarczyk of Cadet
Cadet, 2518 Wilshire Blvd., Santa Monica, 310-828-3300