We spotted this recipe featuring olives in the September issue of Food & Home. It looks amazing so we had to share it with you. Can someone please make it and let us know how it tastes? Or better yet, please drop some off for us to try!

INGREDIENTS
• 50g biltong dust + extra, to serve
• 250ml (1 cup} honey
• 645g sugar
• 125ml (1/2 cup) water
• 3 egg whites
• 75g icing sugar
• 120g salted almonds
• 150g pitted soft, dried olives (Can be replaced with dried prunes for a sweeter version)
• 10ml (2 tsp) coriander seeds, crushed