Manzanilla Olive-Date Relish

80g extra virgin olive oil

40g finely minced shallots

15g finely minced garlic

pinch red chile flakes

3g fennel pollen

275g pitted, rough chopped manzanilla olives

300g chopped, brandied pitted prunes

25g sherry vinegar

‍

1. Heat the olive oil in a saute pan.
2. Add the shallots & garlic and saute over low heat until soft and transluscent, no color.
3. Add the red chile flakes & fennel pollen to the shallots/garlic and stir to combine.
4. Transfer the cooked garlic/shallot mixture to a mixing bowl.
5. Add the chopped olives and prunes and combine well.
6. Add the sherry vinegar to finish.
7. Store in pints, the relish will get better as it sits & the flavors meld together.

Taste frequently as the batch "ages" -- the acidity will need to be tweaked.