Serves 4Time required - 40 minutes plus refrigeration timeIngredients200 g black olives200 g green olives175 g shallot, toasted1 cup cider vinegar, reduced to half2 tablespoon honey1 teaspoon brown sugar3 g red chilli2 teaspoon cracked pepperSalt as required1/2 cup olive oilA few drops of Capsico3 teaspoon tomato pureeA few springs oreganoMethodHeat the cider vinegar along with the honey, brown sugar and red chilli and reduce the vinegar to one- third.Oven roast the shallots with a tablespoon of olive oil for about 20 minutes at 180 * C.Cool the above and mix in all the remaining ingredients.
Cover and place in airtight ( preferably a glass bottle ), refrigerate for two days before consuming it.
Serves 4
Time required - 40 minutes plus refrigeration time
Ingredients
200 g black olives
200 g green olives
175 g shallot, toasted
1 cup cider vinegar, reduced to half
2 tablespoon honey
1 teaspoon brown sugar
3 g red chilli
2 teaspoon cracked pepper
Salt as required
1/2 cup olive oil
A few drops of Capsico
3 teaspoon tomato puree
A few springs oregano
Method
Heat the cider vinegar along with the honey, brown sugar and red chilli and reduce the vinegar to one- third.
Oven roast the shallots with a tablespoon of olive oil for about 20 minutes at 180 * C.