“From Kerasma's Fall 2005 issue of Greek Gourmet Traveler. * * * * * * * * * ***************************************************************************************COOK TIME IS A GUESS! * * * * * * * * * *************************************************************************************** This recipe is for the traditional Greek "Glyko Koutaliou" or "Spoon Sweet.* * * * * * * * * ***************************************************************************************"This description of what a "spoon sweet" is is from "The World Of Greece: Odyssey" Magazine - May/June 2008 issue. "Syrup-laden baklavas, karydopitta, or even the thicker, cakey ravani-style desserts are served on holidays and special occasions, but the everyday sweet is customarily a spoonful of a glyko koutaliou. To this day, spoon sweets are a traditional offering, literally a sweet welcome for visitors into the Greek home, whether they’ve come for a chat or on a more formal occasion. Spoon sweets are also served at the village kafeneion, a teaspoon-sized serving on a small dish set before the guest or visitor with a glass of iced water and a cup of strong Greek coffee. Traditionally each household put up their own spoon sweets according to the availability of fruit in season. Sweets were made in small quantities, usually to recipes handed down from one generation to the next." * * * * * * * * * ************************************************************************************** Spoon sweet can be eaten by itself or spooned over yogurt or ice cream.”
48hrs 25mins
2 cups

Ingredients Nutrition


  1. Soak the olives in ample water for 24-48 hours, changing the water several times.
  2. Drain, pat dry, and cut into thin slices.
  3. Bring the sugar and water to a boil and simmer for five minutes.
  4. Add the olives to the syrup.
  5. Lower the heat and add the zest, lemon juice, and cardamom.
  6. Simmer until it reaches 102C (215F).
  7. Remove, cool, and place in jars.

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