Bring a pot of water to a boil. Add olives and blanch 2-3 minutes. Strain from water and rinse under cold water until water runs clear.
In a sauce pot over medium-high heat combine rinsed olives, brown sugar, vinegar, water, and honey. Bring to a boil and reduce heat to medium-low. Cook, stirring occasionally, until mixture thickens to syrup consistency.
Remove from heat and stir in lemon juice, zest, rosemary, and black pepper. Cool completely and hold refrigerated until needed.
Chef's Tip!
This conserve is the perfect addition to a charcuterie board or used as a spread for a sweet twist on a cured meats sandwich!
