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.
GREEN OLIVE AND CORIANDER RELISH
Categories Condiment/Spread Food Processor Olive No-Cook Vegetarian Quick & Easy Summer Chill Coriander Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
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 OLIVE RELISH
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
Steps:
- Mix all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and refrigerate.)
GREEN OLIVE RELISH (BASIC)
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
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!
CROSTINI WITH OLIVE RELISH
Spoon this flavorful topping over Simple Crostini or toast from a country-style loaf. Each recipe makes enough for 16 small or 8 large crostini.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 8
Steps:
- With a sharp knife, slice away peel and pith of lemon. Cut flesh into segments; roughly chop and transfer to a medium bowl. Add olives, red onion, celery, sugar, olive oil, and parsley. Season with salt and pepper and stir to combine. To serve, divide relish among crostini.
Nutrition Facts : Calories 159 g, Fat 16 g, Fiber 2 g
GRILLED SWORDFISH AND GREEN OLIVE RELISH
Categories Food Processor Fish Olive Quick & Easy Backyard BBQ Summer Grill Grill/Barbecue Parsley Swordfish Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- Prepare grill.
- Make relish:
- In a food processor pulse olives until chopped fine. Add remaining relish ingredients and pulse until olives are minced.
- Brush both sides of swordfish with oil and season with salt and pepper. Grill fish on a rack set 5 to 6 inches over glowing coals 4 minutes on each side, or until just cooked through. (Alternatively, fish may be grilled in a hot well-seasoned ridged grill pan over moderate heat.)
- Serve swordfish topped with relish.
GREEN OLIVE AND CAPER RELISH
I made this up quickly to go with some less-than-interesting marinated tofu. It really did the trick! I guess it would also go well with chicken, maybe fish, I don't know...
Provided by Spice Princess
Categories Low Protein
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small skillet, heat the oil over medium heat. When hot, add the shallots and garlic and cook, stirring, until lightly browned, about 2 minutes. Take the pan off the heat and stir in the olives, capers, and basil. Season to taste with pepper and serve hot or at room temperature.
Nutrition Facts : Calories 38.2, Fat 3, SaturatedFat 0.4, Sodium 196.1, Carbohydrate 2.9, Fiber 0.4, Sugar 0.1, Protein 0.5
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
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.
EGGS WITH SERRANO HAM AND MANCHEGO CHEESE, GREEN OLIVE RELISH, AND MIGAS
Provided by Jeanne Thiel Kelley
Categories Cheese Egg Olive Brunch Bake Kid-Friendly High Fiber Lunch Ham Arugula Pan-Fry Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 21
Steps:
- For relish:
- Combine all ingredients in small bowl. DO AHEAD: Relish can be made 1 day ahead. Cover and refrigerate.
- For migas:
- Preheat oven to 375°F. Stir olive oil and garlic in large bowl. Add bread cubes and toss to coat well. Transfer bread to heavy large baking sheet and bake until lightly toasted yet still chewy, about 10 minutes. Cool.
- For salad:
- Whisk olive oil, vinegar, and shallots in large bowl. Add arugula, frisée, and migas; toss well. Season lightly with fleur de sel. Divide salad among 4 plates.
- For eggs:
- Heat olive oil in large nonstick skillet over medium heat. Add eggs; immediately cover top of each egg with cheese, dividing evenly. Cover and cook until egg whites are just set and cheese softens, about 2 minutes. Carefully transfer 1 egg to each plate; top with ham and season with pepper. Top each egg with relish, dividing evenly.
- A Spanish cheese made from sheep's milk; sold at some supermarkets and at specialty foods stores.
CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH
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
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
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
Make and share this Skillet-Roasted Fish Fillets With Green Olive Relish recipe from Food.com.
Provided by Blue Plate Special
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 611.5, Fat 29.1, SaturatedFat 4, Cholesterol 199.9, Sodium 279.9, Carbohydrate 5.9, Fiber 2.1, Sugar 2.4, Protein 78.9
MIXED OLIVE RELISH
Categories Condiment/Spread Olive Onion No-Cook Quick & Easy Summer Parsley Gourmet
Yield Makes about 2 cups
Number Of Ingredients 7
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.
CHICKEN BREAST MILANESE WITH GREEN OLIVE-CELERY RELISH
A breaded chicken breast, gently fried in olive oil, can be sublime accompanied by a bright citrusy relish of green olives and celery. I like to marinate the chicken in buttermilk for an hour or longer, which adds sweetness and helps keep the meat moist. But if you are pressed for time, it's fine to skip this step.
Provided by David Tanis
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Put each chicken breast between 2 sheets of heavy plastic and pound them to a thickness of about 1/4 inch. Trim any ragged edges. Season each breast on both sides with salt and pepper. If desired, place breasts in a bowl and cover with buttermilk and refrigerate for 1 hour (or up to 6 hours).
- Prepare the breading: Arrange 3 shallow bowls. Add flour to one bowl, then season it with salt and pepper and a little cayenne. In another bowl, beat the eggs. Fill the third bowl with bread crumbs.
- Drain the chicken. Dip each breast lightly into the seasoned flour, then into beaten egg and finally into the crumbs. Put breaded chicken on a baking sheet and sprinkle with more crumbs on both sides. Refrigerate, uncovered, until ready to fry.
- Make the olive-celery relish: In a mixing bowl, combine olives, celery, garlic, orange zest, lemon zest, red pepper, oregano, lemon juice, parsley, mint and basil. Season with salt and pepper and stir in 2 tablespoons olive oil.
- Put a cast-iron pan over medium-high heat and add olive oil to a depth of 1 inch. Heat oil to 365 degrees. Test the temperature by throwing a bread crumb into the oil - it should brown gently. Add breaded chicken breasts in one layer without crowding. Do not disturb them until they become golden and crisp on one side, about 3 minutes. Carefully turn with tongs and cook on the other side for 3 minutes more. Remove and drain breasts on absorbent paper. Give them a light sprinkling of salt.
- To serve, put 1 breast on each of 4 dinner plates. Top with 2 tablespoons green olive-celery relish and garnish with watercress and lemon wedges.
Nutrition Facts : @context http, Calories 689, UnsaturatedFat 19 grams, Carbohydrate 67 grams, Fat 27 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 6 grams, Sodium 1001 milligrams, Sugar 4 grams, TransFat 0 grams
OLIVE RELISH
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
Steps:
- Mix together olives, parsley, oil, mint, and vinegar. Season with salt and pepper.
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