In a large pan heat one tablespoon of olive oil over medium heat and add the shallots. Turn down the heat and slowly poach the shallots until they start to caramelize.

Add the roughly chopped black olives to the pan and stir. Let them cook for about one minute and turn off the heat.

If you have a meat mincer, pass the mixture through. As an alternative, you can pulse the mixture a couple of times in a food processor.

Add the honey and balsamic vinegar and then mix together with the remaining two tablespoons of extra virgin olive oil. Add the sea salt and fresh cracked pepper to taste. You can also adjust the honey and vinegar if you wish.

Serve this Mallorcan black olive tapenade on hearty sourdough bread, or with some freshly sliced seasonal vegetables. I also enjoy it as a spread when making a sandwich, or topped on a large green salad as a delicious garnish.