Black Olive And Preserved Lemon Relish Recipes

LEMON AND OLIVE RELISH

Lemon and Olive Relish image

Try adding this refreshing lemon and olive relish to spatchcocked Cornish game hens for a delicious meal.

Provided by Martha Stewart

Number Of Ingredients 9

Ingredients

2 lemons
1 tablespoon minced shallots
2 tablespoons white-wine vinegar
1 teaspoon honey
1/2 cup mixed olives, pitted and chopped
1 teaspoon capers, chopped
1 tablespoon chopped chives
1 tablespoon chopped flat-leaf parsley
Coarse salt and freshly ground pepper

Steps:

Slice the top and bottom of both lemons with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the lemon over a bowl, cut along both sides of each segment, staying close to the membrane, to release.
Whisk together shallots, vinegar, and honey in a medium bowl. Coarsely chop lemon segments and add to the bowl with the shallot mixture, along with any lemon juice that has accumulated in the bowl. Stir in olives, capers, chives, and parsley; season with salt and pepper.

BLACK OLIVE AND PRESERVED LEMON RELISH

Black Olive and Preserved Lemon Relish image

A relish full of gutsy flavours from Diana Henry, perfect with simple grilled chicken or fish. Cooking time is for marinating.

Provided by English_Rose

Categories Citrus

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 8

Ingredients

10 1/2 ounces black olives, chopped
1/2 preserved lemon
1/2 red onion, finely chopped
1 ounce flat leaf parsley, chopped
2 garlic cloves, finely chopped
1/2 red chile, deseeded and chopped
1/2 lemon, juice of, only
8 tablespoons extra virgin olive oil

Steps:

Mix all the ingredients in a bowl.
Season with black pepper and leave for half an hour to one hour so that the flavours can meld.

Nutrition Facts : Calories 677.1, Fat 70.1, SaturatedFat 9.6, Sodium 1309.5, Carbohydrate 16, Fiber 5.9, Sugar 2.2, Protein 2.4

BLACK OLIVE RELISH

Black Olive Relish image

Earthy, briny olives combined with thyme, shallot, sherry vinegar and other French ingredients are a perfect addition to any Provencal meal.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes 1 1/2 cups

Number Of Ingredients 7

Ingredients

1 large shallot, minced (about 1/4 cup)
1 tablespoon plus 1 1/2 teaspoons sherry vinegar
8 ounces oil-cured black olives, pitted and roughly chopped
4 sprigs thyme, leaves roughly chopped
1/2 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped
1/4 cup extra-virgin olive oil
Freshly ground pepper

Steps:

In a small bowl, combine shallot with vinegar; let stand 15 minutes. Add olives, thyme, and parsley, and stir in olive oil. Season with pepper, and serve.

COD WITH POTATOES AND PRESERVED LEMON RELISH

Cod with Potatoes and Preserved Lemon Relish image

Provided by Inaki Aizpitarte

Categories Fish Potato Low Fat Low Cal Dinner Seafood Cod Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

1/2 medium onion, unpeeled, halved
1/2 head garlic (halved crosswise)
1 lemongrass stalk, trimmed, tough outer layers removed, finely chopped
4 sprigs thyme
1 tablespoon black peppercorns
4 cups low-fat milk
1 1/4 pounds Yukon Gold potatoes (about 4 large), scrubbed
Flaky grey sea salt or kosher salt
1/4 cup plus 3 tablespoons olive oil
1 1/2 pounds skinless cod fillet, cut into 2" pieces
1/2 preserved lemon, finely chopped
1/2 cup finely chopped chives (from about 1 large bunch)
2 tablespoons fresh lemon juice
1 tablespoon hot smoked Spanish paprika

Steps:

Bring onion, garlic, lemongrass, thyme, peppercorns, and milk to a boil in a large saucepan. Reduce heat to low and simmer 20 minutes. Strain infused milk into a medium saucepan. Discard solids.
Meanwhile, cook potatoes in a large pot of boiling salted water until tender, 25-30 minutes. Drain, then peel potatoes and coarsely mash in a large bowl with 1/4 cup oil; season with salt.
Bring infused milk just to a boil. Add cod, reduce heat, and simmer until flesh begins to flake and is cooked through, about 5 minutes. Remove cod with a slotted spoon and transfer to a plate.
Combine preserved lemon, chives, lemon juice, paprika, and remaining 3 tablespoons oil in a small bowl; season relish with salt.
Mix 1/4 cup infused milk into potatoes. Place cod over potatoes; spoon relish over.
DO AHEAD: Relish can be made 2 days ahead. Cover and chill.

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