Green Olive Golden Raisin Relish Recipes

CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH

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.

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.

GRILLED SWORDFISH WITH OLIVE, PINE NUT AND GOLDEN RAISIN RELISH AND GRILLED ROMAINE SALAD WITH SUMAC HONEY VINAIGRETTE

Steps:

• Preheat the oven to 400 degrees F.
• Add the golden raisins to a small bowl. Cover with 1/4 cup boiling water and allow to sit for 10 minutes to rehydrate and plump. Remove the raisins but reserve the liquid.
• Heat a small saucepan over low heat with the butter. Add the shallots and cook until translucent, 3 to 4 minutes. Add the pine nuts and reserved raisins and stir to combine. Cook for another 2 minutes, then add 2 tablespoons of the reserved raisin liquid. Continue to cook until most of the liquid has reduced, about 5 minutes. Add the olives and chopped lemon, toss in the chives and season with salt. If the mixture gets too thick, you can add a little more of the liquid from the golden raisins. The relish should be thick and homogenous, but not too thin or saucy.
• Preheat a grill pan over high heat. Drizzle the swordfish steaks on both sides with oil and sprinkle with salt and pepper. Place the swordfish onto the grill and cook without moving the fish for 2 minutes. When the fish starts to pull away from the pan, you know it's ready to turn. Turn the fish 90 degrees to create a crosshatch. Grill for another 2 minutes. Flip the fish, then repeat on the other side. Remove the fish onto a sheet tray lined with a rack. Transfer into the oven and bake for 8 minutes.
• Drizzle the romaine lettuce with oil and sprinkle with salt and pepper. Place the lettuce onto the grill, cut side down, and grill for 2 to 3 minutes. Flip, then grill for another 2 minutes. Cut the grilled lettuce into 1-to 2-inch pieces and add to a large bowl along with the radishes and feta cheese.
• Add the white wine vinegar, lemon juice, 1/2 cup oil, honey and sumac to a small bowl. Whisk to combine until emulsified. Season with salt. Drizzle some of the vinaigrette over the grilled romaine salad. Gently toss to combine. There will be leftover vinaigrette - it can be stored in an airtight container for up to 2 weeks.
• To serve, top the grilled swordfish with some of the olive, pine nut and raisin relish. Drizzle with oil. Serve alongside the grilled romaine lettuce.

GREEN BEANS WITH OLIVES, RAISINS AND ALMONDS

Steps:

• Chop beans into 2-inch pieces. Place beans in a skillet and add boiling water to cover. Cook beans in boiling water 3 to 4 minutes, add raisins to pan and cook 2 minutes more to plump up the raisins. Drain beans and raisins. Place skillet back on the stove over medium high heat. Add extra-virgin olive oil to skillet then drained beans and raisins. Add olives to the pan and warm them through. Toss beans, raisins and olives with almonds and turn off heat. Season the beans with salt and pepper, to taste. Transfer beans to a serving dish.

OLIVE RAISIN RICE

Steps:

• In a large saucepan, combine the water, rice and bouillon. bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, in a large skillet, cook beef, green peppers, onions and garlic over medium heat until the meat is no longer pink; drain. Add water, raisins, olives and bay leaves. Cover and simmer for 30 minutes or until heated through. Discard bay leaves. Stir in rice, salt and pepper.

GREEN OLIVE RELISH (BASIC)

Steps:

• MIx all ingredients -- and let the flavors meld for a couple of hours before serving.
• Must be served at room temperature.
• Things that I like to add in (not necessarily at the same time).
• anchovies.
• garlic.
• crushed red chili peppers.
• Serve with pita chips, sliced and toasted baguette or bread sticks!

GOLDEN RAISIN AND CAPER VINAIGRETTE

Steps:

• Place raisins in a small pot and add verjuice. Cook over medium heat until reduced by half. Add capers and cook 2 minutes. Pour into a blender and puree, adding olive oil in a steady stream. Pass through fine-mesh sieve. Cool to room temperature. Serve over halibut or sea bass.

GREEN OLIVE RELISH

Steps:

• Mix all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and refrigerate.)

GREEN OLIVE AND CORIANDER RELISH

Steps:

• In a food processor grind coarse the coriander seeds, add the olives, the vinegar, and the oil, and blend the mixture until the olives are chopped fine. Let the relish stand, covered and chilled, overnight. The relish may be made 3 days in advance and kept covered and chilled. Serve the relish at room temperature with pita wedges.

GREEN TOMATO CHUTNEY WITH GOLDEN RAISINS

Steps:

• Wash and core tomatoes. Cut them into 1/4-inch-thick wedges. Peel onion and cut into 1/4-inch-thick wedges. Combine tomato and onion wedges, raisins, vinegar, and 1/4 cup water in a large saucepan; cook over medium-high heat until tomatoes begin to break down and release their juices, about 10 minutes.
• Reduce heat to medium-low, sprinkle tomatoes with sugar, mustard, and salt, and stir well to combine. Continue cooking until tomatoes are almost completely broken down and juices are thick and syrupy, about 1 hour. Remove from heat and let cool completely before serving. Cover and refrigerate for up to 1 week.

RAISINED RELISH

Steps:

• In a medium saucepan, place apple, cranberry sauce, dried apricots, raisins, lemon juice, cinnamon, cloves and nutmeg. Bring to a boil, then reduce heat to simmer. Cook, stirring occasionally, 7 to 10 minutes. Remove from heat. Cover and chill in the refrigerator at least 3 hours. Serve cold.n