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