Green Olive Relish Basic Recipes
SIMPLY GRILLED BASIL-RUBBED SWORDFISH WITH TOMATO-GREEN OLIVE RELISH
Steps:
- Smash the garlic, sprinkle it with salt, and mash and smear it to a paste using the flat side of a knife. Add the garlic paste to a medium bowl along with the anchovy, vinegar, pepper flakes and some salt. Whisk to combine, then slowly whisk in the olive oil until emulsified. Add the tomatoes, olives, capers and chopped basil and gently stir to combine. Let the relish sit at room temperature for at least 15 minutes to allow flavors to meld.
- Heat a grill to high. Rub both sides of each swordfish steak with two of the basil leaves, leaving some of the now-bruised basil on top of each steak. Brush the steaks with the canola oil and sprinkle with salt and pepper. Grill, basil-side down, until charred, about 4 minutes. Turn and cook until opaque throughout, another 4 minutes. Remove to a platter and immediately spoon the relish over the fish.
GREEN OLIVE RELISH
Categories Condiment/Spread Sauce Olive No-Cook Picnic Low Carb Backyard BBQ Fall Summer Bon Appétit
Yield Makes about 2/3 cup
Number Of Ingredients 4
Steps:
- Mix all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and refrigerate.)
5-MINUTE OLIVE TAPENADE
A fan-favorite appetizer, perfect for any charcuterie night. This olive tapenade recipe is so easy to make and it's done in just 5 minutes or less! Serve with crackers, crostini, cured meats, cheeses, fruits... you name it!
Provided by Girl Appetit
Time 5m
Yield 8
Number Of Ingredients 10
Steps:
- Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.
Nutrition Facts : Calories 198.6 calories, Carbohydrate 3.1 g, Fat 20.9 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 2.7 g, Sodium 1151 mg, Sugar 0.2 g
GRILLED SWORDFISH AND GREEN OLIVE RELISH
Categories Food Processor Fish Olive Quick & Easy Backyard BBQ Summer Grill Grill/Barbecue Parsley Swordfish Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- Prepare grill.
- Make relish:
- In a food processor pulse olives until chopped fine. Add remaining relish ingredients and pulse until olives are minced.
- Brush both sides of swordfish with oil and season with salt and pepper. Grill fish on a rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, fish may be grilled in a hot well-seasoned ridged grill pan over moderate heat.)
- Serve swordfish topped with relish.
EASY OLIVE CAPER RELISH
If you're looking for extreme flavor then this is one you will have to try! --- spread on toasts and use as a quick d'oeuvre or use as a condiment --- plan ahead this needs to be refrigerated for a minimum of 4 hours before serving the flavors intensify with chilling --- this makes about 1-1/2 cups if you want to double the recipe make in two separate batches and keep in two glass containers don't store the two batches together as the flavors tend to become too overpowering.
Provided by Kittencalrecipezazz
Categories Chutneys
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a food processor, pulse all ingredients with on/off turns until coarsely chopped.
- Cover and refrigerate for 4 hours before serving.
- Delicious!
Nutrition Facts : Calories 196.1, Fat 20.1, SaturatedFat 2.8, Sodium 1031.7, Carbohydrate 5.5, Fiber 2.6, Sugar 0.1, Protein 1.1
CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH
This classic recipe from Paula Wolfert, who picked it up from her friend, the Turkish food journalist Ayfer Unsal, is a versatile relish that can be spooned alongside pork skewers, simply cooked fish or sliced steak. Each ingredient is important to the final relish. Leave one out and it will seem out of balance. A note: Rinse the olives with cool water before you use them, then taste one. If they seem too salty, soak them in lukewarm water for 30 minutes. Drain and rinse again.
Provided by Kim Severson
Categories easy, quick, condiments, appetizer, side dish
Time 15m
Yield 4 to 6 servings as a mezze or side dish
Number Of Ingredients 10
Steps:
- In a bowl, combine all the ingredients and stir to mix well. The relish can be served the same day it is made. However, if covered and refrigerated for 1 to 2 days, it will mature and develop peak flavor. Bring to room temperature before serving.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 13 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 592 milligrams, Sugar 4 grams
GREEN OLIVE-GOLDEN RAISIN RELISH
Steps:
- 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.
OLIVE RELISH
This relish goes well with both our Salmon with Olive Relish and the Roasted Carrots, Parsnips, and Shallots. Make a double batch to ensure there's plenty to go around, and use the leftovers with chicken or steamed vegetables.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Mix together olives, parsley, oil, mint, and vinegar. Season with salt and pepper.
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