Tomato Olive Relish Recipes

SARASOTA'S FRESH TOMATO AND OLIVE RELISH

A simple fresh tomato relish. Serve this over fresh fish, chicken, or lamb. Just a few minutes to put together, let it set at room temp for 5-10 minutes and it is ready to enjoy.

Provided by SarasotaCook

Categories Sauces

Time 20m

Yield 1 1/4 cups, 4 serving(s)

Number Of Ingredients 8

Sarasota's Fresh Tomato and Olive Relish image

Steps:

Relish -- Just mix everything together in a small bowl. Let set at room temp for 5-10 minutes and serve. It is that easy.

Ingredients

6 -8 plum tomatoes, lightly seeded and diced
2 tablespoons capers
2/3 cup green olives with pimiento, sliced
1 large shallot, fine diced
1 teaspoon minced garlic
4 tablespoons fresh basil, fine diced
2 teaspoons olive oil
pepper

OLIVE RELISH

Provided by Food Network Kitchen

Categories condiment

Time 1h

Number Of Ingredients 0

Olive Relish image

Steps:

Cook 2 chopped onions in a skillet with 2 tablespoons olive oil and 1/2 teaspoon salt over low heat, covered, 10 minutes. Uncover and cook until golden, 30 more minutes. Add 1 minced garlic clove, 1 tablespoon tomato paste, 1/2 cup pitted kalamata olives and 1/4 cup white wine; cook 10 more minutes.

Ingredients

STEAK SANDWICH ON TOASTED GARLIC BREAD WITH TOMATO-BLACK OLIVE RELISH WITH SKILLET FRIES

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 20

Steak Sandwich on Toasted Garlic Bread with Tomato-Black Olive Relish with Skillet Fries image

Steps:

Mix together 1/4 cup of olive oil and the garlic and let rest for 30 minutes. Preheat broiler. Brush both sides of the bread with the garlic oil, place on a baking sheet and broil for 1 to 2 minutes on each side, until lightly golden brown. Heat grill pan over high heat until smoking. Brush steak on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper to taste. Grill for 4 to 5 minutes until golden brown on 1 side, turn over, reduce heat to medium and continue cooking to medium-rare doneness, 5 to 6 minutes. Remove from heat, let rest 10 minutes and slice into 1/4-inch thick slices.
Combine all ingredients in a bowl.
Assemble: Arugula Toasted Italian bread Sliced steak Tomato-Olive Relish
Place arugula on 4 slices of toast. Top with several slices of steak and a large spoonful of relish. Top with the remaining bread slices.
Heat olive oil in a medium cast iron skillet over medium heat. Add onions and cook until soft. Add peppers and garlic and cook for 3 to 4 minutes. Add potatoes and cook until golden brown, season with salt and pepper.

Ingredients

1/4 cup plus 2 tablespoons olive oil
3 cloves garlic, smashed
8 (1-inch) thick slices of Italian bread
1 porterhouse steak, about 2 pounds
Salt and freshly ground black pepper
2 vine-ripened tomatoes, diced
3 tablespoons pitted and chopped Nicoise olives
2 tablespoons finely sliced basil
2 tablespoons finely diced red onion
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground pepper
3 tablespoons olive oil
1 large red onion, thinly sliced
1 large red bell pepper, finely diced
1 large yellow bell pepper, finely diced
2 cloves garlic, finely chopped
6 large Yukon Gold potatoes, skin on, parboiled and diced
Salt and freshly ground pepper
1/4 cup finely chopped fresh parsley

OLIVE CAPER RELISH

Categories Condiment/Spread Food Processor Olive Side No-Cook Quick & Easy Capers Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

Olive Caper Relish image

Steps:

Pulse all ingredients together in a food processor until coarsely chopped.

Ingredients

1 cup pimiento-stuffed green olives (5 oz), rinsed well
2/3 cup pitted Kalamata olives (3 oz), rinsed well
3 tablespoons drained bottled capers, rinsed well
1 1/2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon red-wine vinegar or fresh lemon juice
1/8 teaspoon dried oregano or thyme, crumbled
1/8 teaspoon dried hot red pepper flakes

TOMATO, BLACK OLIVE AND FETA RELISH

I have used this relish on toasted French bread as an appetizer, as a dressing for vegetable salads, as a sauce for pasta, and as a topping for grilled chicken or fish.

Provided by Geema

Categories Sauces

Time 15m

Yield 2 1/2 cups, 8 serving(s)

Number Of Ingredients 8

Tomato, Black Olive and Feta Relish image

Steps:

Mix all ingredients together in a small bowl.

Nutrition Facts : Calories 72.2, Fat 6.1, SaturatedFat 2, Cholesterol 8.3, Sodium 158.1, Carbohydrate 3.1, Fiber 0.9, Sugar 1.6, Protein 2

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
3 tomatoes, seeded and chopped
1/3 cup black olives, preferably Kalamata, chopped
1/2 cup feta cheese, crumbled
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 pinch pepper

GRILLED CHICKEN BREASTS WITH TOMATO, OLIVE, AND FETA RELISH

Categories Cheese Chicken Dairy Herb Olive Tomato Quick & Easy Low Cal Backyard BBQ Grill/Barbecue Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

Grilled Chicken Breasts with Tomato, Olive, and Feta Relish image

Steps:

Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper.
Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.

Ingredients

1 1/2 cups coarsely chopped cherry tomatoes (about 10 ounces)
1/2 cup pitted Kalamata olives, chopped
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
3/4 cup crumbled feta cheese (about 3 1/2 ounces)
4 large skinless boneless chicken breast halves (about 6 to 7 ounces each)