Unassuming.
The word I can’t help but return to when I am thinking of the fig and olive relish we served at our recent Father’s Day lunch.
For it is modest, unpretentious, and certainly exhibiting no ostentation in its appearance.
But, friends, being unassuming does not mean it lacks interest. In fact, if some of the most unassuming people can turn out to be the most interesting, I don’t see why a lovely little relish cannot deliver the same!
Simply – dried figs, kalamata olives, sugar, vinegar, fennel and cinnamon. Coming together to create the perfect blend of sweet and salty – and a wonderful accompaniment to the meat dishes we had on offer at lunch.
And, as we later discovered, also rather tasty when served with some crumbly cheddar and crackers.
Unassuming..yes…but also very tasty!
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- 300 g dried figs soaked overnight in water (reserve 100ml of the liquid)
- 150 g pitted kalamata olives
- 100 ml red wine vinegar
- 100 g brown sugar
- 1/2 tsp fennel seeds
- 1/2 tsp ground cinnamon
Ingredients
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- Add all ingredients to a medium saucepan, with the reserved fig water, and bring to the boil.
- Reduce heat, and simmer gently (covered) for 20 minutes.
- Remove from the heat and allow to cool for 10 minutes. Process in a food processor until smooth.
- Chill and serve.