Best 10 Green Olive Relish Basic Recipes

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**Discover a Burst of Flavors with Green Olive Relish: A Culinary Journey Through Mediterranean Delights**

Embark on a culinary adventure with our collection of green olive relish recipes, a versatile condiment that adds a tangy and savory touch to various dishes. Explore the basic green olive relish recipe, a classic combination of green olives, capers, and herbs, perfect for elevating sandwiches, salads, and grilled meats. Indulge in the spicy green olive relish, a fiery variation that adds a kick to your favorite tacos, burritos, and wraps. For a unique twist, try the green olive and almond relish, where the crunch of almonds complements the briny olives, creating a delightful textural experience. Don't miss the green olive and feta relish, a creamy and tangy spread that pairs wonderfully with crackers, bread, and vegetables. Whichever recipe you choose, be ready to tantalize your taste buds with the vibrant flavors of green olive relish.

Let's cook with our recipes!

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!

GRILLED SWORDFISH AND GREEN OLIVE RELISH



Grilled Swordfish and Green Olive Relish image

Categories     Food Processor     Fish     Olive     Quick & Easy     Backyard BBQ     Summer     Grill     Grill/Barbecue     Parsley     Swordfish     Gourmet

Yield Serves 2

Number Of Ingredients 8

For relish
1/4 cup drained bottled pimiento-stuffed green olives
1 small garlic clove, minced and mashed to a paste with a pinch of salt
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
two 6-ounce swordfish steaks (each about 1 inch thick)
olive oil for brushing swordfish

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.

CROSTINI WITH OLIVE RELISH



Crostini with Olive Relish image

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

1 lemon
1 cup chopped pitted green olives
1 tablespoon minced red onion
1 celery stalk, diced small
1/4 teaspoon sugar
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh parsley
Coarse salt and ground pepper

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

GREEN OLIVE-GOLDEN RAISIN RELISH



Green Olive-Golden Raisin Relish image

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 5

1/2 cup golden raisins
1 cup pitted naturally cured pitted green olives (not pasteurized), such as Lucques, Picholine, or Castelvetrano, roughly chopped
1 tablespoon minced shallots
1/2 cup extra-virgin olive oil
2 tablespoons Moscato vinegar

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.

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

CHICKEN BREAST MILANESE WITH GREEN OLIVE-CELERY RELISH



Chicken Breast Milanese With Green Olive-Celery Relish image

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

4 skinless, boneless chicken breasts, about 6 ounces each
Salt and pepper
2 cups buttermilk (optional)
1 cup all-purpose flour
Pinch of cayenne
2 eggs
2 cups fresh bread crumbs, from a French or Italian loaf
1 cup roughly chopped pitted green olives (use a food processor if you have one)
1 cup diced celery
2 small garlic cloves, minced
1 teaspoon orange zest
1 teaspoon lemon zest
1/4 teaspoon crushed red pepper
Pinch of oregano
2 tablespoons lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil
Extra-virgin olive oil
Watercress or arugula, for garnish
Lemon wedges, for garnish

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

GREEN OLIVE AND CORIANDER RELISH



Green Olive and Coriander Relish image

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

1 tablespoon coriander seeds
a 9 1/2-ounce jar green olives (about 2 cups), rinsed and pitted
3 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
pita loaves, cut into wedges, as an accompaniment

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.

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.)

FENNEL-OLIVE RELISH



Fennel-Olive Relish image

This simple relish provides a briny crunch in the Crisp Grilled Salmon With Fennel-Olive Relish. Reserve the fennel fronds for garnishing the salmon, if desired.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Yield Makes about 1 cup

Number Of Ingredients 8

1/2 small fennel bulb, cored and finely diced (about 1 cup)
10 large brine-cured green olives, such as Castelvetrano or Cerignola, pitted and chopped (1/2 cup)
1/4 cup finely diced red onion
1/2 cup coarsely chopped fresh flat-leaf parsley
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 dried chile de arbol, stemmed and crumbled
Coarse salt

Steps:

  • Combine first seven ingredients in a bowl. Season with salt.

Tips:

  • Choose high-quality olives: For the best flavor and texture, select plump, firm olives that are free from blemishes.
  • Pit the olives properly: To avoid bitterness, remove the pits from the olives carefully. You can use an olive pitter or a sharp knife.
  • Chop the olives evenly: To ensure that the relish has a consistent texture, chop the olives into small, even pieces.
  • Use a variety of herbs and spices: To add flavor and complexity to the relish, use a combination of herbs and spices, such as garlic, rosemary, thyme, and red pepper flakes.
  • Adjust the acidity to your taste: The amount of lemon juice or vinegar you add to the relish will affect its acidity. Adjust the amount to your personal preference.
  • Let the relish rest before serving: To allow the flavors to meld, let the relish rest for at least 30 minutes before serving.

Conclusion:

Green olive relish is a versatile condiment that can be used in a variety of dishes. It is a great addition to sandwiches, salads, wraps, and pasta dishes. It can also be used as a marinade for chicken, fish, or vegetables. With its bright, briny flavor and tangy acidity, green olive relish is sure to add a pop of flavor to your next meal.

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