The only reason I came across Sweet Olives was because I was taking a chance on a Christmas panettone. I was checking out the flavors of a fantastic panettone company, Olivieri 1882 (they offer more flavors in the winter), and I stopped short when I saw White Chocolate and Olive panettone. It sounded absolutely disgusting. I had to have it.

I’m glad I took a chance on the panettone because I absolutely loved the flavors. I expected to be overwhelmed by salty, salty olives that didn’t seem to go well with the gooey white chocolate chips, but what I found were delicately sweetened olive bits scattered throughout a light, airy loaf. The olives were tender but retained their integrity, accentuating the flavor of the white chocolate and yet they were the undisputed star of the sweet, celebratory loaf.

Now, I’m all for it. We should all be adding candied olives to our dessert rotations. After all, the olive is a fruit; how often do olive oil lovers find themselves detecting “fruity notes” in a particular blend? As unbearable as that is, they’re not wrong. Olives, especially the green Castelvetrano olive I’m using in this recipe, can have robust, green, fruity flavors. It’s only because we’re used to eating them after they’ve soaked up a salty, acidic brine that olives are limited to savory dishes and cheese boards.

My position that olives are a savory food has completely collapsed. Not only are syrupy olives my favorite panettone flavor, but I’m convinced that candied olives are a great addition to other sweet treats. They’re sturdy enough to fit in pies, but they slice easily, unlike nuts that can tear the crumb. Here’s how to make them at home from a store-bought jar.