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–+ servings
prune olive relish in a white bowl garnished with orange zest and fresh rosemary

Easy and Delicious Prune + Olive Relish

Alison Needham | A Girl Defloured
This relish is a fantastic and flavorful addition to a cheese board, but it is equally delicious when served with roasted pork or chicken. Because it keeps well in the refrigerator, it makes an excellent condiment to make ahead and always have on hand during the holidays.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Course Appetizer
Cuisine American
Servings 24 tablespoons
Calories 45 kcal

Equipment

  • medium saucepan

Ingredients
 
 

  • 2 TBSP olive oil
  • 1 TBSP minced shallot
  • 1 tsp minced fresh rosemary
  • 1 cup prunes quartered
  • ¼ cup honey
  • ½ cup apple cider vinegar
  • 2 TBSP whole-grain mustard
  • 1 TBSP fresh orange zest grated
  • ¼ tsp freshly grated pepper
  • ½ cup chopped pitted green California olives

Instructions
 

  • Heat olive oil in a medium saucepan over medium heat. Add shallots and rosemary and cook until fragrant and shallots are translucent, 1-2 minutes.
  • Add the prunes, sugar, cider vinegar, mustard, orange zest, and pepper. Reduce heat and simmer until the figs have softened and the mixture becomes jammy, about 8-10 minutes.
  • Remove from heat and stir in the olives. Pour mixture into a glass container and cool. The relish will keep for two weeks in the refrigerator.

Notes

Serve on soft cheese, with crackers, on sandwiches, or any way your heart desires!

Nutrition

Serving: 2tablespoonsCalories: 45kcalCarbohydrates: 8gProtein: 0.3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 58mgPotassium: 63mgFiber: 1gSugar: 6gVitamin A: 69IUVitamin C: 0.1mgCalcium: 6mgIron: 0.1mg
Keyword black olives, california prunes, condiment, green olives, olive relish, prune condiment, prune olive relish
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