Spicy relish made from black olives and onions

Ingredients for 6 servings:

• 250 g olives, black, pitted, dry-pickled
• 350 g onion(s), peeled and weighed
• 100 g mustard, medium hot
• 150 ml dry white wine
• 1 bay leaf
• 1 tsp rosemary, dried
• 70 ml olive oil
• 1 tsp, leveled chili powder
• 3 tbsp, levelled sugar
• 2 tbsp white wine vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

with fondue, grilled food, pan-fried dishes or simply as a dip with fresh white bread

Chop the olives into small pieces and finely dice the onions. Bring to a boil with the mustard, white wine, bay leaf, rosemary, and olive oil, then simmer gently for 2 hours until a soft, creamy consistency is achieved. Stir every 15 minutes and add a splash of water if necessary to prevent the mixture from sticking. 10 minutes before the end of the cooking time, season with chili powder, sugar, and white wine vinegar. This relish goes perfectly with pan-fried meat, fish, fondue, and grilled food. It’s also delicious as a dip or simply with fresh white bread. Tip: If you don’t want to use the relish straight away, you can easily transfer it while it’s still boiling hot to sterile jars; it will keep for weeks unopened. The above quantity fills approximately two jam jars. Once opened, however, it should be kept in the refrigerator and consumed promptly. Admittedly, the finished, dark brown relish isn’t particularly attractive at first glance, but the aroma while cooking and the intense seasoning alone are ultimately convincing.