Olive Caper Relish Food
FISH WITH TOMATOES, OLIVES AND CAPERS
Steps:
- In a large nonstick skillet, heat 2 teaspoons of oil over a medium-high heat. Add fish and cook until opaque in the center, about 2 1/2 minutes per side. Transfer the fish to a platter and tent with foil to keep the fish warm.
- Heat the remaining 2 teaspoons of oil in the same skillet; add onion and saute for 2 minutes. Add the wine and cook until reduced by half, about 2 minutes. Add the tomatoes, olives and capers and crushed red pepper, if using, and cook for 3 minutes more. Stir in the spinach and cook until it is wilted, about 3 minutes. Season with salt and pepper. Spoon the sauce over the fish and serve.
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.
OLIVE-CAPER SPREAD
This salty spread is perfect with crudite and crackers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 10m
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a food processor, combine black olives (such as Kalamata), parsley leaves, rinsed capers, and anchovy fillets with lemon zest and juice; process until finely chopped.
- With the motor running, add olive oil; process until a paste forms.
EASY OLIVE CAPER RELISH
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
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
OLIVE CAPER RELISH
Categories Condiment/Spread Food Processor Olive Side No-Cook Quick & Easy Capers Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 1 1/2 cups
Number Of Ingredients 8
Steps:
- Pulse all ingredients together in a food processor until coarsely chopped.
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
OLIVE RELISH
Steps:
- In a small bowl, whisk together lemon juice, olives, olive oil, parsley, capers, and 1 tablespoon water.
OLIVE AND CAPER RELISH
Steps:
- Stir all of the ingredients together.
- Variation
- Goes with Baked Citrus Halibut with Tomato Sauce (page 123), My Family's Favorite Chicken (page 111), Nana's Egg Salad (page 114), Lemon Mustard Salmon Salad (page 109), and Creamy Polenta (page 134). This relish is also great on a variety of fish, chicken, pasta, and rice dishes, or use it as a sandwich spread or a topping for crostini.
- storage
- Store in an airtight container in the refrigerator for 7 days.
- nutrition information
- (per serving)
- Calories: 20
- Total Fat: 2g (0.3g saturated, 1.5g monounsaturated)
- Carbohydrates: 1g
- Protein: 0g
- Fiber: 0g
- Sodium: 110mg
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