• 400 g crystalline sugar
  • 200 g glucose syrup
  • 50 ml water
  • ½ teaspoon ground cardamom
  • 1 pinch freshly grated lemon peel
  • 150 g rings green and black olives
  • Coarse sea salt


Strain the olives well on an absorbent paper. In a small cooking pan melt, in low heat, the sugar, the glucose and the water. Use a caramel thermometer to control the boiling. Add the olives, increase the heat and boil until the caramel “breaks” or until it reaches 150 degrees Celsius. From time to time clean the sides of the pan with a wet brush to avoid the caramel becoming crystalline. Taking the pan off the heat, add the cardamom and the lemon peel, while you immerse it in a larger pan with cold water to stop the boiling. With a spoon divide the mixture on a non-adhesive silicone paper or on a baking paper and touch the plastic sticks while it is still hot. Sprinkle a minimum quantity of salt and let cool down. To conserve them more wrap in cling film. Enjoy when gathering with small and big kids!

Preparation time: 20 minutes
For 10 olive pops