Best 11 Green Olive Relish Basic Recipes

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Green olive relish is a versatile condiment that can add a salty, tangy flavor to a variety of dishes. It is commonly used as a topping for sandwiches, salads, and pasta dishes, and it can also be used as a marinade for meat or fish. Making green olive relish at home is a simple process that requires only a few ingredients and can be easily customized to suit your own taste. Whether you prefer a mild or spicy relish, or one with a chunky or smooth texture, there is a recipe out there that is perfect for you. Read on to discover some of the best recipes for green olive relish basic, and find the one that suits your taste buds best.

Check out the recipes below so you can choose the best recipe for yourself!

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.)

GREEN OLIVE TAPENADE



Green Olive Tapenade image

Provided by Food Network

Categories     main-dish

Time 12m

Number Of Ingredients 6

2 cups Spanish green olives
2 tablespoons capers
7 fresh Spanish marinated anchovy fillets
1 teaspoon lemon zest
1 teaspoon finely chopped parsley
1/2 cup olive oil

Steps:

  • Put all ingredients except olive oil in food processor and pulse until thoroughly pureed. Add olive oil and pulse until incorporated.

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!

OLIVE RELISH



Olive Relish image

Provided by Food Network Kitchen

Categories     condiment

Time 1h

Number Of Ingredients 0

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.

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

SPICY OLIVE RELISH



Spicy Olive Relish image

Wanted a hot dog with a different tate. Found these items in the refrigerater. you can also delete the mustard and add olive oil. goes well on toasted bagel bites and garlic bread.

Provided by Taste of Home

Time 10m

Yield 2 cups.

Number Of Ingredients 4

1 jar (16 ounces) pickled hot cherry peppers, drained
1 jar (7 ounces) pimiento-stuffed olives, drained
1 small onion, quartered
1 tablespoon yellow mustard

Steps:

  • Place peppers, olives and onion in a food processor; cover and process until finely chopped. Transfer to a bowl; stir in mustard.

Nutrition Facts : Calories 36 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

GREEN TOMATO RELISH



Green Tomato Relish image

This delicious, tangy relish of green tomatoes, onions, bell peppers, and spices, is perfect with sandwiches, potatoes, cheese, and lots of other entrees. A jar of this makes a great gift, too!

Provided by Linda McDaniel

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 2h

Yield 192

Number Of Ingredients 9

24 large green tomatoes
3 red bell peppers, halved and seeded
3 green bell peppers, halved and seeded
12 large onions
3 tablespoons celery seed
3 tablespoons mustard seed
1 tablespoon salt
5 cups white sugar
2 cups cider vinegar

Steps:

  • In a grinder or food processor, coarsely grind tomatoes, red bell peppers, green bell peppers, and onions. (You may need to do this in batches.) Line a large colander with cheesecloth, place in sink or in a large bowl, and pour in tomato mixture to drain for 1 hour.
  • In a large, non-aluminum stockpot, combine tomato mixture, celery seed, mustard seed, salt, sugar, and vinegar. Bring to a boil and simmer over low heat 5 minutes, stirring frequently.
  • Sterilize enough jars and lids to hold relish (12 one-pint jars, or 6 one-quart jars). Pack relish into sterilized jars, making sure there are no spaces or air pockets. Fill jars all the way to top. Screw on lids.
  • Place a rack in the bottom of a large stockpot and fill halfway with boiling water. Carefully lower jars into pot using a holder. Leave a 2 inch space between jars. Pour in more boiling water if necessary, until tops of jars are covered by 2 inches of water. Bring water to a full boil, then cover and process for 30 minutes.
  • Remove jars from pot and place on cloth-covered or wood surface, several inches apart, until cool. Once cool, press top of each lid with finger, ensuring that seal is tight (lid does not move up or down at all). Relish can be stored for up to a year.

Nutrition Facts : Calories 31.8 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.5 g, Sodium 40.1 mg, Sugar 6.7 g

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.

OLIVE RELISH



Olive Relish image

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

20 green olives, preferably Cerignola, pitted and coarsely chopped (1 cup)
1 cup coarsely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
2 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper

Steps:

  • Mix together olives, parsley, oil, mint, and vinegar. Season with salt and pepper.

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.

SKILLET-ROASTED FISH FILLETS WITH GREEN OLIVE RELISH



Skillet-Roasted Fish Fillets With Green Olive Relish image

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

4 skinless halibut fillets, 1 to 1 1/2 inches thick
1/2 teaspoon sugar
1 tablespoon vegetable oil
lemon wedge (omit if using the accompanying relish)
1/2 cup slivered almonds, toasted
1/2 cup oil-cured green olives, coarsely chopped
1 small garlic clove, minced
1 teaspoon orange zest
1/4 cup orange juice
2 teaspoons white wine vinegar
1/4 cup extra virgin olive oil
1/4 cup of fresh mint, minced
1 pinch cayenne pepper

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

Tips:

  • Choose the right olives. For this recipe, it's best to use firm, green olives. Avoid olives that are too soft or mushy.
  • Pit the olives. You can use an olive pitter or a sharp knife to remove the pits from the olives.
  • Chop the olives finely. The smaller the pieces, the better the relish will mix with the other ingredients.
  • Use a food processor or blender. This will help you to quickly and easily chop the olives and other ingredients.
  • Add some flavorings. You can add a variety of flavorings to your relish, such as garlic, onion, herbs, and spices.
  • Let the relish sit for a while. This will allow the flavors to meld and develop.

Conclusion:

Green olive relish is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for adding a salty, briny flavor to sandwiches, salads, and dips. You can also use it as a marinade for chicken or fish. With its simple ingredients and easy preparation, this relish is a great addition to any kitchen.

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