Peel the apples, remove the cores, and cut into small cubes.
Prepare a syrup with 250 grams of sugar and water. Melt the sugar in the water, add the diced apples and white wine when it comes to a boil. Cook over medium heat until tender.
Meanwhile, finely chop the olives.
Prepare the caramel: in a small saucepan, melt the remaining sugar (150 grams) with 1 tablespoon of water. Allow the mixture to caramelize until the caramel turns a nice amber color. Watch constantly and stir continuously to obtain a smooth caramel. Remove from heat as soon as it is ready.
Add the blended olives to obtain a smooth sauce. If desired, blend again to obtain an even finer texture. Allow to cool.
If necessary, drain the apples. Pour a dash of caramel onto a plate and add the apples alongside. There you go! It's ready to eat.
