Cracked Green Olive & Armagnac Prune Relish

Recipe By:  Naomi Pomeroy with Jamie Feldmar
Cracked Green Olive And Armagnac Prune Relish
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Try this recipe for from the cookbook Taste & Technique: Recipes To Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar.

I like to use Castelvetrano olives for this relish because they are salt brined rather than vinegar brined, so the natural flavor of the olives shines through. They have a unique mild and fresh taste, but if you can’t find them, Picholines are a good substitute.

Ingredients
  • 1 1⁄2 cups Castelvetrano olives
  • 1 cup Armagnac-poached prunes, quartered
  • 6 tablespoons extra-virgin olive oil
  • 2 tablespoons finely minced shallot
  • 1 teaspoon finely minced garlic Generous pinch of red chile flakes
  • 1⁄2 teaspoon fennel pollen
  • 1 tablespoon aged sherry vinegar
Directions Yield:  Makes 2 Cups
  1. To crack and pit the olives, using a small mallet or the flat side of a knife blade, press down firmly on each olive until it breaks, without crushing the pit. When you take the olive apart, don’t crush it into tiny little bits. Instead, remove the pit and tear the olive in half, leaving it in large, rustic pieces. Place the olives in a bowl and add the prunes.
  2. In a small sauté pan, warm 3 tablespoons of the oil over medium-low heat. Add the shallot, garlic, and chile flakes, lower the heat to ensure nothing takes on color, and then add the fennel pollen and stir occasionally. As soon as the shallot and garlic are translucent, after 2 to 3 minutes, remove from the heat and add to the prunes and olives. Add the vinegar and the remaining 3 tablespoons oil and stir to mix.
  3. The relish will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before using.
Photographer:
Chris Court © 2016
Source:
Reprinted with permission from Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
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