I love this Kalamata Olive 'Honey' Sauce. It is a fun balance and complement to the spices in Mediterranean food. This is a quick and easy recipe that takes only minutes to make and keeps in your fridge for months!
In general, the definition of vegan is someone who does not eat any animals or products produced by the exploitation of animals. For this reason, the honey from bees is usually not eaten. There are different ingredients that are substituted for honey in vegan recipes. The most common substitutes are agave and maple syrup.
The Facts About Agave
- Agave nectar is actually the sap of the agave plant.
- The agave plant is a succulent that is found throughout the Americas, usually thriving in hot, desert climates.
- Agave is pressure-cooked to extract the sap, which is the "nectar" that we buy.
- Agave is 1 ½ times sweeter than sugar so it takes less of it to create the desired sweetness.
- Agave is equal in sweetness and mouthfeel to honey, which makes it a great substitute
- It is worth noting that while honey is made up primarily of fructose, agave is made up primarily of glucose. This is why some people who eat vegan for health reasons sometimes choose to eat honey.
What to Eat with Kalamata Olive 'Honey' Sauce
Kalamata Olives and Agave may seem like an unlikely combination. However, the sweet and salty mix in this recipe play well off of anything spicy or creamy. I really enjoy it with recipes using this Falafel Batter; for instance, these Falafel Poppers or Falafel Battered Onion Rings. It also goes well with simple fall vegetables, like Spaghetti Squash.
- Chop the olives until they are in small pieces.
- Place the olives into a small mixing bowl with the agave.
- Add the smoked paprika.
- Add the sriracha.
- Stir well to combine.
- Store refrigerated until ready to use.