Best 3 Black Olive And Preserved Lemon Relish Recipes
**Discover a burst of Mediterranean flavors with our tantalizing Black Olive and Preserved Lemon Relish!**
A culinary journey awaits as we explore the depths of this delectable condiment, a harmonious blend of salty and sour notes. Crafted with the finest Kalamata olives, preserved lemons, and a symphony of aromatic herbs, our relish promises to elevate your meals to new heights.
Inside, you'll find a treasure trove of recipes showcasing the versatility of this flavorful relish. Embark on a culinary adventure as we explore its potential as a savory topping for grilled meats, a tangy addition to salads, and a vibrant marinade for your favorite seafood.
From the aromatic Olive and Lemon Chicken Skewers to the refreshing Lemon and Olive Pasta Salad, each recipe is a testament to the transformative power of this relish. Indulge in the vibrant flavors of the Olive, Lemon, and Feta Crostini, where creamy feta cheese meets the tangy relish on crispy bread.
For those with a penchant for culinary experimentation, we offer tantalizing variations to suit every palate. Discover the spicy kick of the Harissa Olive Relish or the herbaceous magic of the Mint and Olive Relish.
Prepare to be captivated by the symphony of flavors in this Black Olive and Preserved Lemon Relish. Let your taste buds embark on a culinary adventure as you explore the diverse recipes within this article.
WOOD-ROASTED STRIPED BASS WITH MEYER LEMON AND OLIVE RELISH
Provided by Food Network
Time 45m
Yield 4 serving
Number Of Ingredients 13
Steps:
- For first step in this recipe is to set up your outdoor grill, a hibachi or kettle grill with do just fine. Use natural hardwood charcoal. Start the fire with kindling and paper; light it with only matches-not lighter fluid. Lighter fluid will give the food an unnatural chemical taste. Get the charcoal to a medium heat and set the grill rack about 4 inches above the coals.
- Make a few slits into the sides of the fish and insert the garlic slices into the incisions. Rub the fish with salt and oil. Grill for about 8 minutes per side. After turning the fish, rub olive oil and salt onto the spring onions and grill with the fish for the remaining 8 minutes. Remove fish and onions from the grill and onto a warm plate.
- For the relish simply mix all of the ingredients together and scoop onto the hot fish (can be made a day inn advance).
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
- Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
- Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams
TOMATO, BLACK OLIVE AND FETA RELISH
I have used this relish on toasted French bread as an appetizer, as a dressing for vegetable salads, as a sauce for pasta, and as a topping for grilled chicken or fish.
Provided by Geema
Categories Sauces
Time 15m
Yield 2 1/2 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together in a small bowl.
Nutrition Facts : Calories 72.2, Fat 6.1, SaturatedFat 2, Cholesterol 8.3, Sodium 158.1, Carbohydrate 3.1, Fiber 0.9, Sugar 1.6, Protein 2
Tips:
- Use a sharp knife to thinly slice the olives and lemons. This will help them to release their flavors more easily.
- If you don't have preserved lemons, you can substitute fresh lemons that have been zested and juiced.
- For a spicier relish, add a pinch of red pepper flakes or a serrano pepper.
- The relish can be made ahead of time and stored in the refrigerator for up to a week.
- Serve the relish with grilled meats, fish, or vegetables.
Conclusion:
This black olive and preserved lemon relish is a flavorful and versatile condiment that can be used to add a pop of flavor to a variety of dishes. It's easy to make and can be stored in the refrigerator for up to a week, making it a great option for busy weeknights. So next time you're looking for a way to add some extra flavor to your meal, give this relish a try.
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