Indulge in the rich flavors of Greece with a spoonful of Glyko tou Koutaliou, a traditional sweet preserve made from olives.

This beloved delicacy, steeped in centuries of Greek culinary heritage, offers a delightful balance of sweetness and brininess that tantalizes the taste buds.

To create this irresistible treat, olives are carefully cured and then simmered in a syrup infused with aromatic spices such as cloves, and citrus zest.

The slow cooking process allows the olives to absorb the syrup’s essence, resulting in a tender texture and a burst of complex flavors with every bite.

Glyko tou Koutaliou isn’t just a dessert; it’s a symbol of hospitality and warmth in Greek culture.

Whether served as a sweet ending to a meal or offered alongside a cup of strong Greek coffee during social gatherings, it fosters a sense of conviviality and kinship among friends and family.

Beyond its culinary appeal, Glyko tou Koutaliou carries cultural significance, embodying the art of preserving seasonal ingredients and honoring age-old traditions passed down through generations.

Its preparation often involves cherished family recipes, handed down from grandmothers to grandchildren, ensuring that each batch retains a unique touch of familial love and nostalgia.

Ingredients

1 kg Greek Kalamata Olives, pitted

Blanched whole almonds

1 tsp vanilla powder

1/3 tsp clove

1kg Sugar

1lt water

Juice & zest of 1 lemon

Directions

To begin, de-bitter the olives by soaking them in water for 2-3 days, ensuring to change the water regularly.

Place the olives in a container and submerge them in fresh cold water, changing the water twice daily during this period.

Following the soaking process, proceed to stuff each olive with a blanched almond carefully. Gently press to secure the almond in place.

Prepare the syrup by boiling water with sugar. Once the syrup reaches a boil, add the olives, the vanilla, clove and lemon zest and continue boiling for 5-10 minutes until the syrup thickens.

To test the syrup’s readiness, place a spoonful on a plate. If the syrup flows continuously like a thread, it is done. Stir in lemon juice and bring the mixture to a final boil.

Transfer the gluko tou Koutaliou to sterilized glass jars for storage.