Pre-heat convection oven to 300-degrees fahrenheit.
Strain olives and drain well.
In non-reactive pan, combine sugar, water, lemon juice, and olives in pan over medium heat and bring to a boil. Reduce to a simmer over low heat and cook until a syrup starts to form.
Remove from heat and carefully remove olives and transfer to a lined sheet pan.
Place in oven and bake for 20-30 minutes or until olives start to shrivel like a grape.
Remove from oven, let cool for 3-5 minutes, sprinkle with remaining 2 T sugar, and toss to coat. Allow to cool at room temperature.
Serve as part of a charcuterie board or in a bowl as a delicious and unique snack.