Best 5 Green Olive Golden Raisin Relish Recipes

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Indulge in a symphony of flavors with our Green Olive & Golden Raisin Relish, a culinary masterpiece that tantalizes the taste buds with its unique blend of salty, sweet, and tangy notes. This versatile relish elevates any dish with its vibrant green hue and delightful burst of flavors. Discover the simplicity of preparation with our easy-to-follow recipe, ensuring a flavor-packed addition to your culinary repertoire.

Dive into the goodness of our Green Olive & Golden Raisin Relish, perfect for elevating salads, sandwiches, wraps, and grilled meats. Experience the harmonious fusion of salty green olives, plump golden raisins, crisp celery, zesty lemon juice, and aromatic herbs. Savor the tangy kick provided by the red wine vinegar, balanced by the subtle sweetness of honey.

Unlock the versatility of this relish with our additional recipe ideas. Create a refreshing Green Olive Tapenade by blending the relish with capers and anchovies. Transform your pasta dishes with our Green Olive & Golden Raisin Pesto, a delightful twist on the classic. Embark on a culinary journey as you explore the endless possibilities of this versatile condiment. Prepare to tantalize your taste buds and elevate your meals to new heights of flavor with our Green Olive & Golden Raisin Relish.

Here are our top 5 tried and tested recipes!

EGGPLANT RELISH



Eggplant Relish image

This relish is based on Italian caponata, which is usually served cold or at room temperature as an appetizer or an accompaniment to meat, poultry, and fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h30m

Yield Makes 4 cups

Number Of Ingredients 12

3 tablespoons olive oil
2 garlic cloves, smashed
Coarse salt and ground pepper
1 medium eggplant (about 1 pound), cut into 1/2-inch cubes
6 plum tomatoes, finely chopped
1/4 cup red wine vinegar
1/4 cup pine nuts
1/4 cup pitted green olives, chopped
1/4 cup golden raisins
2 to 3 tablespoons sugar
2 tablespoons capers, drained and rinsed
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 6 to 8 minutes.
  • Add eggplant and tomatoes. Cover; cook, stirring occasionally, until eggplant is very soft, 10 to 15 minutes.
  • Add vinegar, pine nuts, olives, raisins, sugar, and capers; cook (uncovered) over medium-low heat until vegetables begin to break down, 10 to 12 minutes.
  • Transfer to a shallow bowl or a rimmed baking sheet; let cool completely. Stir in parsley, and season with salt and pepper. Relish can be refrigerated, covered, up to 5 days.

GRILLED SWORDFISH WITH OLIVE, PINE NUT AND GOLDEN RAISIN RELISH AND GRILLED ROMAINE SALAD WITH SUMAC HONEY VINAIGRETTE



Grilled Swordfish with Olive, Pine Nut and Golden Raisin Relish and Grilled Romaine Salad with Sumac Honey Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons golden raisins
1 1/2 tablespoons unsalted butter
1 shallot, minced
2 tablespoons pine nuts, toasted
6 Castelvetrano olives, sliced
1 lemon, rind and pith removed and segments diced
1 tablespoon thinly sliced chives
Kosher salt and freshly ground black pepper
Two 8-ounce swordfish steaks
1/2 cup extra-virgin olive oil, plus more for drizzling
1 head romaine lettuce, tops and bottom trimmed and halved lengthwise
3 radishes, tops removed and sliced into eighths lengthwise
1/4 cup crumbled feta cheese
1/4 cup white wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
2 teaspoons sumac

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the golden raisins to a small bowl. Cover with 1/4 cup boiling water and allow to sit for 10 minutes to rehydrate and plump. Remove the raisins but reserve the liquid.
  • Heat a small saucepan over low heat with the butter. Add the shallots and cook until translucent, 3 to 4 minutes. Add the pine nuts and reserved raisins and stir to combine. Cook for another 2 minutes, then add 2 tablespoons of the reserved raisin liquid. Continue to cook until most of the liquid has reduced, about 5 minutes. Add the olives and chopped lemon, toss in the chives and season with salt. If the mixture gets too thick, you can add a little more of the liquid from the golden raisins. The relish should be thick and homogenous, but not too thin or saucy.
  • Preheat a grill pan over high heat. Drizzle the swordfish steaks on both sides with oil and sprinkle with salt and pepper. Place the swordfish onto the grill and cook without moving the fish for 2 minutes. When the fish starts to pull away from the pan, you know it's ready to turn. Turn the fish 90 degrees to create a crosshatch. Grill for another 2 minutes. Flip the fish, then repeat on the other side. Remove the fish onto a sheet tray lined with a rack. Transfer into the oven and bake for 8 minutes.
  • Drizzle the romaine lettuce with oil and sprinkle with salt and pepper. Place the lettuce onto the grill, cut side down, and grill for 2 to 3 minutes. Flip, then grill for another 2 minutes. Cut the grilled lettuce into 1-to 2-inch pieces and add to a large bowl along with the radishes and feta cheese.
  • Add the white wine vinegar, lemon juice, 1/2 cup oil, honey and sumac to a small bowl. Whisk to combine until emulsified. Season with salt. Drizzle some of the vinaigrette over the grilled romaine salad. Gently toss to combine. There will be leftover vinaigrette - it can be stored in an airtight container for up to 2 weeks.
  • To serve, top the grilled swordfish with some of the olive, pine nut and raisin relish. Drizzle with oil. Serve alongside the grilled romaine lettuce.

RAISIN-CAPER SALSA VERDE



Raisin-Caper Salsa Verde image

Provided by Tyler Florence

Time 1h15m

Yield 2 cups

Number Of Ingredients 7

1 cup golden raisins, roughly chopped
1/2 cup washed, salted button capers (regular capers fine if button not available), roughly chopped
1/2 cup roughly chopped flat-leaf parsley
1/2 cup finely chopped shallots
1 lemon, juiced, plus a pinch grated rind
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb.

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

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!

Tips:

  • Choose ripe, firm olives. Look for olives that are a deep green color and free of blemishes. Avoid olives that are soft or wrinkled.
  • Pit the olives before using them. You can use a cherry pitter or a sharp knife to remove the pits. If you are using a knife, be careful not to cut yourself.
  • Soak the raisins in hot water before using them. This will help to plump them up and make them more flavorful.
  • Use a variety of herbs and spices to flavor the relish. Some good options include oregano, thyme, rosemary, garlic, and red pepper flakes.
  • Taste the relish before serving and adjust the seasonings as needed. It should be sweet, salty, and tangy, with a slight bitterness from the olives.

Conclusion:

Green olive and golden raisin relish is a delicious and versatile condiment that can be used on a variety of dishes. It is perfect for sandwiches, wraps, salads, and grilled meats. It can also be used as a dip for crackers or vegetables. With its sweet, salty, and tangy flavor, green olive and golden raisin relish is sure to be a hit with everyone who tries it.

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