Ingredients
1/2 cup golden raisins
1 cup pitted naturally cured pitted green olives (not pasteurized), such as Lucques, Picholine, or Castelvetrano, roughly chopped
1 tablespoon minced shallots
1/2 cup extra-virgin olive oil
2 tablespoons Moscato vinegar
Preparation
Place raisins in a small bowl; add enough warm water to cover. Soak until plump and softened; drain. On a work surface, roughly chop raisins. Transfer to a medium bowl.
Stir in olives, shallots, olive oil, and vinegar; mix well.
