~ fig and kalamata relish ~
This is a flavorful, wine-soaked fig and olive relish that pairs well with grilled meat, and is especially good with lamb chops or fillet mignon. Serve with a glass of syrah.
7 oz. black mission figs, stems removed
1 cup dry red wine
7 oz. pitted, kalamata olives
3 Tablespoons extra virgin olive oil
2 additional Tablespoons dry red wine
freshly ground black pepper
In a small saucepan, combine the figs and wine. Bring to a boil, reduce heat and cover. Simmer over low heat until figs are plump (15-20 minutes.) Drain the figs and transfer to a food processor. Add the olives and zip a few times until finely chopped. Transfer to a small mixing bowl. Add the oil, the extra red wine, pepper and salt to taste. Serve on your favorite grilled meat.