1/2 cup butter, melted
1 cup chopped kalamata olives
1 cup chopped tomato
2 (6 ounce) cans tomato paste
2 tablespoons butter
2 cubes white sugar
2 tablespoons lemon juice
Brown the butter in a medium saucepan over low heat. Stir in guava, swirl, sugar, lemon juice and lemon zest. Bring to a simmer.
Add tomatoes, tomato paste, butter, lemon peel and sugar/lemon juice mixture to shortening in large bowl. Stirring constantly until mixture is fully thawed.