Candied olives: A Taiwanese Specialty
Candied olives are a sweet preserved-fruit treat associated with Taiwanese food culture. The name “olive” can refer to different plants, so it helps to distinguish the fruit sold by a local vendor from Mediterranean table olives.
Chinese Olives and Mediterranean Olives Are Different
Kew’s Plants of the World Online lists Canarium album under the common name Chinese olive. It belongs to the Burseraceae family. The Mediterranean olive, Olea europaea, belongs to the Oleaceae family. These are different plants. Check the product label or ask the vendor which ingredient is being sold.
The recipes below use Kalamata, Castelvetrano or other Mediterranean table olives. They are sweet-olive recipe variations, rather than verified traditional recipes for Taiwanese preserved Chinese olives.
What does history tell us about this humble fruit? Back in ancient time, the Olive tree held deep respect in all the ancient lands. During the time of Moses, the Israelites who would agree to work on the cultivation of the olive trees were exempted from serving in the military. Throughout classical literature, olives have always been a symbol that stood for goodness and purity. The ancient Israelites, not only used the oil of the olive for food, but they also burnt its oil in the Temple. Closer to modern times, we see the olive leaf used in the crown for the winning Olympic contestant.
In many countries a dinner is not complete without a bowl of olives on the table. Spain, Italy, Morocco, France, Lebanon, and Syria eat olives daily. Olives are very abundant, cheap,and almost everyone knows someone with an olive tree. They come in many varieties and colors. Some are pink, green, or black. In Morocco, almost every restaurant serves a bowl of olives with the meal. The only surprise is the variety and color that they may be!
Enjoy These Foods Without Treating Them as Medicine
Traditional uses do not establish that a food or plant preparation treats disease. This article does not recommend olives, olive leaves or candied fruit as treatments for diabetes, infections or other illnesses. The National Center for Complementary and Integrative Health cautions against replacing diabetes care with unproven products or practices.
Because the olive is so bitter, people often use them as table olives, candied for a dessert, or as Olive Oil. That is by far the most common way to use olives, with over 90% of the olive market going for the production of oil. For those of you who like to cook, an easy dessert recipe is included below. I would suggest going to an olive bar and experimenting with different varieties of olives.
Following is a basic recipe for candied olives. The suggested variety is Kalamata olives. Try different varieties until you find the one you enjoy the most.
Candied Olives
Found on : https://food52.com/recipes/9441-candied-olives
1 cup pitted Kalamata Olives
2 cups water
2 cups sugarMethod
Place Kalamata olives in a medium pot, add 2 cups of water. Bring to a boil; cook 2 minutes, then strain the olives. Repeat the process 6 times, with a fresh two cups of water each time.
Now for the seventh round of cooking, place the olives in the pot. Add 1 quart water and 2 cups sugar. Bring to boil and cook 5 minutes. Turn off heat and let cool. Place in a container and let sit overnight in the sugar-water.
The next day, remove olives from water and place on a parchment-lined cookie sheet. Spread out, sprinkle sugar enough to cover each olive. Shake pan to coat olives evenly. Then place cookie sheet on the floor of the oven until dry and crispy. The heat from the pilot light will slowly dry the olives. (For those without a pilot light, you can dry on a cookie sheet in the sun on the table or outside. Just think outside the box, and you will surprise yourself with a new treat for the cold winter months.)
For those of you who are looking for something really special and unique, with a touch of sweetness, sweet and unusual, how about satisfying your sweet tooth with Castelvetrano Olives? The following recipe is for those who can not spend a lot of time in the kitchen, but want something unique and pleasing to the taste buds.
Candied Olives
by Zomg • February 8, 2011 (found on food52.com)Makes 1 cup
Ingredients
28 Castelvetrano Olives
1/4 cup cane sugar
1/4 cup fresh lemon juice
1/4 cup water
2 tablespoons cane sugar, to sprinkle
Method
Preheat oven to 300. Pit and halve olives. Select olives that are firm and fresh-looking for best results.
Over medium-low heat combine olives, cane sugar, lemon juice, and water in a small saucepan. Stir vigorously until the sugar is fully dissolved. Note: Your results and cooking time will vary based on your stove and the thickness of your cookware. If the mixture looks over-active, remove the pan, set heating element to a lower temperature, and resume cooking.
Keep a watchful eye as the syrup begins to thicken. Once you can pass your spoon through the liquid and count 2 full seconds before it closes up afterward the olives are ready for finishing.
Carefully pour the olives and syrup onto a prepared baking tray. Spread evenly and sprinkle with remaining cane sugar. Bake for 30 minutes or until olives are firm and the syrup is thick.
Remove and let cool. These will keep in the fridge for a week…if they last that long!
So what do those do who have just made Awesome Candied Olives, only to find that they do not like them sweet? Yes, it is an acquired taste. Like many other things throughout Asia, you either love them or you hate them. Table olives are a delicious option, but eventually they too can get tiring. So give your taste buds a special treat.
Following is an awesome olive spread for pizza and then top it with chopped garlic and basil. This pizza is the best of both worlds. It is quick, it is easy, and it is healthy.
BLACK OLIVE SAUCE ARAB STYLE
Ingredients
½ kilo fresh tomatoes, peeled and chopped
1 large onion, finely sliced
3 cloves garlic, finely chopped
200 gr black olives, pitted and sliced
1 tbsp capers
1 tsp cayenne pepper
½ tsp chilli powder
½ tsp paprika
dash of Tabasco
olive oil
Method
Heat olive oil in a pan and add the onion. Fry until it is transparent then add the garlic.Fry over a low heat for 5 mins.
Add all the other ingredients and stir well. It may need a little water, but not much. Bring to the boil then turn the heat down to very low and simmer for 20 mins.
Serve on pizza and top with garlic and fresh basil. If you like, add fresh chopped coriander leaves as a garnish. Why not serve Candied Olives for dessert? One day you may wake up and find you can’t live without them.
Have you ever considered embarking on an olive adventure? Taiwan is a small island, but there are so many different cultures. Each family has their favorite family recipe. Even within the same ethnic group or tribe, each family has their own variation. Candied olive recipes are held close to the heart. Rarely will someone tell you the recipe, but they love to share the results. As you travel from the North to the South the style and recipes will change. You may even walk across the street and find your all time favorite.
When shopping for preserved fruit in Taiwan, compare the ingredients and preparation styles offered by different vendors. Candied products can contain added sugar, and cured products may contain salt. Check labels and ask about ingredients, particularly if you have dietary restrictions.
For those who want to try the real thing—-we will see you in Taiwan! There is no perfect time to travel to Taiwan, the weather is nice year around. If you want to participate in a particular festival, then make your reservations far ahead. Those are the busy times. Especially things like New Years and The Dragon Boat races can make accommodations hardier to find. If traveling during these times, just think ahead and make those reservations early.
Whatever the season, enjoy your olive adventure, in Taiwan!
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Editorial note: Botanical distinctions and health-related claims were corrected on October 12, 2026. The original travel material and recipe attributions have been retained.
