Olives are candied in simple syrup and then sunk into a flan-like cake in this candied olive recipe from chef Lionel Lévy, adapted from Daniel Young's Made in Marseille (William Morrow, 2002).
Clafoutis aux Olives Noires Confites (Candied Black Olive Cake)
Olives are candied in simple syrup and then sunk into this flan-like clafoutis.
3⁄4 cup pitted black olives
1 cup sugar
8 tbsp. unsalted butter, melted, plus more
3 eggs, plus 4 yolks
1 cup milk
1⁄4 cup flour
1⁄4 tsp. kosher salt
3⁄4 cup blanched almonds, roughly chopped
Boil olives and 2 cups water in a 2-qt. saucepan; cook 5 minutes, then drain, and set aside. Add half the sugar and 2 cups water to the pan; boil. Reduce heat to medium and add olives; cook until olives are tender, about 2 hours. Let olives cool, then strain, discarding syrup.
Heat oven to 350°. Grease a 9" pie plate with butter; set aside. Whisk melted butter and 3 eggs in a bowl. In another bowl, whisk remaining sugar and the yolks until fluffy. Slowly whisk in milk, flour, and salt. Fold in butter mixture and almonds until combined. Spread into prepared dish; arrange olives over the top. Bake until golden and slightly puffed, about 40 minutes.