Green Olive Relish Basic Recipes

GREEN OLIVE RELISH

Steps:

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

GREEN OLIVE TAPENADE

Steps:

• Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.

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!

OLIVE RELISH

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.

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.

SPICY OLIVE RELISH

Steps:

• Place peppers, olives and onion in a food processor; cover and process until finely chopped. Transfer to a bowl; stir in mustard.

GREEN TOMATO RELISH

Steps:

• In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
• In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
• Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
• Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
• Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

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.

OLIVE RELISH

Steps:

• Mix together olives, parsley, oil, mint, and vinegar. Season with salt and pepper.

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.

SKILLET-ROASTED FISH FILLETS WITH GREEN OLIVE RELISH

Steps:

• Adjust oven rack to middle position and heat oven to 425 degrees.
• Dry fish thoroughly with paper towels and season with salt and pepper.
• Sprinkle very lightly with dusting of sugar (about 1/8 tsp) evenly over each side of fillet.
• Heat oil in large ovensafe nonstick skillet over high heat until smoking.
• Place fillets in skillet, sugared sides down, and press lightly to ensure even contact with pan.
• Cook until browned, 1 to 1 1/2 minutes.
• Using 2 spatulas, flip fillets and transfer skillet to oven.
• Roast fillets until centers are just opaque and register 135 degrees (7-10 minutes).
• Immediately transfer to serving plates and top with relish.
• Relish: Process almonds, olives, garlic, and zest in food processor until nuts and olives are finely chopped, (10-12 one-second pulses). Transfer to bowl and stir in orange juice, vinegar, olive oil, and mint. Season to taste with salt and cayenne; serve spooned over fish.