Olive Relish Recipes

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SPICY OLIVE RELISH



Spicy Olive Relish image

Wanted a hot dog with a different tate. Found these items in the refrigerater. you can also delete the mustard and add olive oil. goes well on toasted bagel bites and garlic bread.

Provided by Taste of Home

Time 10m

Yield 2 cups.

Number Of Ingredients 4

1 jar (16 ounces) pickled hot cherry peppers, drained
1 jar (7 ounces) pimiento-stuffed olives, drained
1 small onion, quartered
1 tablespoon yellow mustard

Steps:

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

Nutrition Facts : Calories 36 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

OLIVE RELISH



Olive Relish image

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

20 green olives, preferably Cerignola, pitted and coarsely chopped (1 cup)
1 cup coarsely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
2 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper

Steps:

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

OLIVE RELISH



Olive Relish image

Provided by Food Network Kitchen

Categories     condiment

Time 1h

Number Of Ingredients 0

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.

ROASTED BROCCOLI STEAKS WITH OLIVE RELISH



Roasted Broccoli Steaks with Olive Relish image

Inspired by the ever-popular cauliflower steak, this recipe calls for broccoli instead. The stalks of broccoli are just as edible as the florets and contain the most fiber of the vegetable. Enjoy them with this herb and green olive relish.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cut 2 heads of broccoli into steaks. Coat with olive oil and season with salt and pepper. Roast on a preheated baking sheet at 425˚ F, flipping once, until tender, 30 to 35 minutes. Combine 1/3 cup each chopped Castelvetrano olives and parsley, 1 tablespoon sliced Calabrian chiles, 1 sliced scallion, 1 1/2 teaspoons red wine vinegar and 1 teaspoon olive oil; spoon over the broccoli.

MIXED OLIVE RELISH



Mixed Olive Relish image

Categories     Condiment/Spread     Olive     Onion     No-Cook     Quick & Easy     Summer     Parsley     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 7

2 cups mixed brine-cured black and green olives
1/2 cup drained pimiento-stuffed green olives (about 3 ounces)
1/3 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice, or to taste
1 tablespoon drained capers, chopped
1/3 cup finely chopped fresh flat-leafed parsley leaves

Steps:

  • Working with several brine-cured olives at a time and using flat side of a large heavy knife, press olives to crush them and remove pits. Coarsely chop all olives and in a bowl toss with onion, oil, lemon juice, and capers. Relish may be prepared up to this point 2 days ahead and chilled, covered. Bring relish to room temperature before serving. Stir in parsley.

GREEN OLIVE RELISH



Green Olive Relish image

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

1/2 cup coarsely chopped pitted brine-cured green olives
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh parsley
1 1/2teaspoons grated lemon peel

Steps:

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

EASY OLIVE CAPER RELISH



Easy Olive Caper Relish image

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

1 cup pimento stuffed olive, rinsed well
2/3 cup pitted kalamata olive, rinsed well
3 tablespoons bottled capers, drained and rinsed well
1 1/2 tablespoons olive oil
1 large clove garlic clove, minced
1 teaspoon red wine vinegar or 1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano or 1/8 teaspoon thyme, crumbled
1/8 teaspoon hot red pepper flakes (can use more for extra heat)

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

GREEN OLIVE RELISH (BASIC)



Green Olive Relish (basic) image

This is the beginning of a great thing! I start with this basic recipe, then add flavors (depending on guests etc.)

Provided by katie in the UP

Categories     < 15 Mins

Time 15m

Yield 2 cups

Number Of Ingredients 4

2 cups green olives, chopped fine
4 scallions, chopped fine
3 tablespoons olive oil
1 tablespoon lemon juice

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!

ITALIAN STUFFED PORK LOIN WITH OLIVE RELISH



Italian Stuffed Pork Loin with Olive Relish image

Pork loin at its best! This recipe is my personal adaptation from a true Italian chef. It can easily be made at home and may just become one of your favorites, too!

Provided by BANZAI

Categories     World Cuisine Recipes     European     Italian

Time 4h15m

Yield 8

Number Of Ingredients 10

3 pounds boneless pork loin
1 cup Italian salad dressing
1 (10 ounce) can large, pitted black olives, drained and chopped
1 (8 ounce) jar Spanish olives, drained and chopped
4 cloves garlic
¼ white onion, chopped
10 pepperoncini peppers, drained and chopped
1 tablespoon olive oil
1 teaspoon balsamic vinegar
cracked black pepper to taste

Steps:

  • Place pork in a shallow dish and coat with Italian dressing. Cover and refrigerate for two hours.
  • For the relish, stir the black olives, green olives, garlic, onion, and peppers together in a bowl; stir in olive oil and balsamic vinegar. Cover and refrigerate until ready to use.
  • When pork has finished marinating, preheat oven to 300 degrees F (150 degrees C).
  • Slice the pork loin down the center lengthwise, cutting about 3/4 of the way through to the other side. Stuff full with the olive relish. Cover and bake in the preheated oven for about 2 hours, or until internal temperature has reached 145 degrees F (63 degrees C).

Nutrition Facts : Calories 435 calories, Carbohydrate 7.9 g, Cholesterol 82.6 mg, Fat 32.3 g, Fiber 1.9 g, Protein 28.6 g, SaturatedFat 7.9 g, Sodium 2261.7 mg, Sugar 2.8 g

CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH



Cracked Green Olive, Walnut and Pomegranate Relish image

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

8 ounces cracked green olives, pitted, rinsed and coarsely chopped
2 tablespoons extra-virgin olive oil
3/4 cup walnuts, finely chopped by hand
2 green onions, white and light green parts, minced
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon mild red pepper flakes, preferably Aleppo or Marash, or more to taste
2 teaspoons pomegranate concentrate or molasses
1 tablespoon fresh lemon juice
Flaky sea salt and freshly ground black pepper
1/2 cup fresh or thawed frozen pomegranate seeds

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

ORANGE-FENNEL-OLIVE RELISH



Orange-Fennel-Olive Relish image

Quick and easy to make, this bright-orange relish is a perfect accompaniment to pan-seared salmon, but it's also great on grilled chicken cutlets or tossed into a salad with cooked grains and feta.

Provided by Riley Wofford

Categories     Gluten-Free Recipes

Time 10m

Yield Makes 1 1/2 cups

Number Of Ingredients 6

2 oranges
1/2 cup thinly sliced fennel
12 chopped oil-cured olives
1/4 cup torn fresh mint leaves
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Grate 1 teaspoon orange zest, then remove peel and pith from oranges. Holding fruit above a bowl, use a small paring knife to cut between membranes and remove segments. Squeeze 1 tablespoon juice from membranes into a bowl.
  • Cut segments into bite-size pieces; add to bowl with fennel, olives, mint leaves, and oil. Season with salt and pepper; serve.

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