Black Olive Relish Recipes
BLACK OLIVE RELISH DIP
This dip goes great with baked pita chips (which you can make yourself) or the blue corn tortilla chips. You can vary the heat in this by adjusting the amount of jalapenos that goes in.
Provided by Becky in Wisconsin
Categories Low Protein
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Chop green onions and tomatoes by hand.
- Chop olives, jalapeno and garlic in food processor.
- Mix with the onions and tomatoes.
- Let stand 3-4 hours before serving.
- Drain juice.
- Add the olive oil and vinegar and stir and serve.
Nutrition Facts : Calories 112.8, Fat 10.6, SaturatedFat 1.4, Sodium 380.4, Carbohydrate 5.1, Fiber 2.2, Sugar 1, Protein 0.8
BLUE CORN CRAB CAKES WITH BLACK OLIVE-RED PEPPER RELISH AND BASIL VINAIGRETTE
Steps:
- Heat 2 tablespoons oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly.
- In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture. Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day.
- Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess.
- Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette.
- Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. Add the honey, olive oil and salt, to taste, and blend a few more seconds.
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
BLACK OLIVE RELISH
Earthy, briny olives combined with thyme, shallot, sherry vinegar and other French ingredients are a perfect addition to any Provencal meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/2 cups
Number Of Ingredients 7
Steps:
- In a small bowl, combine shallot with vinegar; let stand 15 minutes. Add olives, thyme, and parsley, and stir in olive oil. Season with pepper, and serve.
BLACK OLIVE AND PRESERVED LEMON RELISH
A relish full of gutsy flavours from Diana Henry, perfect with simple grilled chicken or fish. Cooking time is for marinating.
Provided by English_Rose
Categories Citrus
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients in a bowl.
- Season with black pepper and leave for half an hour to one hour so that the flavours can meld.
Nutrition Facts : Calories 677.1, Fat 70.1, SaturatedFat 9.6, Sodium 1309.5, Carbohydrate 16, Fiber 5.9, Sugar 2.2, Protein 2.4
MIXED OLIVE RELISH
Categories Condiment/Spread Olive Onion No-Cook Quick & Easy Summer Parsley Gourmet
Yield Makes about 2 cups
Number Of Ingredients 7
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.
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