Cooking Time 720 min
Persons 12


Select healthy and not very ripe large olives. Take a sharp paring knife and make 3-4 slits in the olives. Place the olives in a container and cover with water. Leave for 15 days. Change out water once a day adding 2-3 tablespoons of lemon juice and ¼ of lemon peel. On the last day do not add lemon. Once debittered, cut olives into small pieces and remove their pits. Cook water and sugar to a light syrup and add the olives. Simmer for 3 minutes at medium heat. Remove from heat and let it rest for 12 hours. Simmer again for 3 minutes, add vanilla and 2 drops of lemon juice. Add the almonds and let sweet cool. Place the spoon sweet in glass jars. Store in a cool place or refrigerate. 

Nutritional Value

Black olives are high in monounsaturated fatty acids (oleic acid), vitamin E, calcium, potassium, phosphorus, iron, magnesium, and antioxidant substances. Almonds are a good source of protein (21%) and have moderate carbohydrate content. Of all nuts, almonds have the highest content in magnesium, which promotes bone health. They also contain calcium and potassium. Furthermore, almonds are one of the highest plant-based sources of fat. Almonds contain vitamins E, A (alpha-tocopherol), B-complex, and antioxidant substances.

Historical Background

Olive spoon sweet is a third-generation recipe and originates from the village of Trikorfo in Messinia. It is one of the many desserts that raised children and were offered to guests.