In a saucepan over medium low heat, add the Olive Oil.
Once Olive Oil is hot, add in the diced Shallots and saute for 3 - 4 minutes or until translucent.
Add the Brown Sugar to the Shallots and stir until the sugar is dissolved, be careful not to allow the sugar to scorch.
Add the Black Pepper, Balsamic Vinegar and finally the Strawberries, stirring to coat. Bring to a low boil then reduce to simmer, cooking for about 15 - 20 minutes or the now jammy mixture coats the back of a spoon.
Remove to cool completely, it will mellow in flavor once cooled and begin to thicken.
Store in an airtight container (up to 1 month) in the refrigerator until ready to use.
About 30 minutes before serving, remove from the refrigerator to allow to come to room temperature when serving with cheese.