olive and prune relish
Ingredients:
½ cup prunes
¼ tsp lemon zest
1 tablespoon of brandy
1 cup green olives, pitted and coarsely chopped
1 small shallot, finely chopped
2 cloves garlic, minced
¼ tsp crushed red pepper
3 tablespoons olive oil
1 tablespoon sherry vinegar
Directions:
Quarter the prunes. Toss with ¼ tsp lemon zest and one tablespoon of brandy in a medium bowl.
Add the chopped pitted olives.
Meanwhile sauté the finely chopped shallot and minced garlic cloves with a ¼ tsp of crushed red pepper flakes in the olive oil over medium heat until just translucent.
Toss the shallot mixture with the olives and prunes along with a tablespoon of sherry vinegar.
Cover and refrigerate.
Can be made two days in advance.
Serves 6