OLIVE RELISH
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
Steps:
- Mix together olives, parsley, oil, mint, and vinegar. Season with salt and pepper.
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.
GREEN TOMATO RELISH
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
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
CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH
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
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
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
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 RELISH (BASIC)
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
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!
GREEN OLIVE RELISH
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
Steps:
- Mix all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and refrigerate.)
SPICY OLIVE RELISH
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
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 OLIVE-GOLDEN RAISIN RELISH
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.
GREEN OLIVE AND CORIANDER RELISH
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
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.
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