Cracked Olive Jus

3 Cups Shallots, diced

1 Gal. Kalamata olives, pitted

1 Bottle Barolo wine

1 1/2 Cups Honey

2 1/2 Gal.

Veal stock.

Sachet of rosemary and thyme.

Salt and pepper to taste.

Sweat shallots. Add olives. Deglaze with wine. Add honey, reduce. Add sachet and veal stock. Reduce to almost nape. Finish what you use for service with butter.


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