Black Olive Relish Dip Recipes

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.

BLACK OLIVE DIP

Steps:

• Mix everything together until thoroughly blended.
• Serve or chill until ready to serve.

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.

THE "ULTIMATE" BLACK OLIVE DIP IN A BREAD BOWL

Steps:

• Drain and chop olives; mix together all ingredients and chill overnight or for 6 hours prior to serving.
• Prior to serving, hollow out large loaf to hold dip.
• Cut up small loaf and the leftover bread hallowed out of large loaf and cut into large bite-sized cubes for dipping.
• Spoon dip into bread bowl and serve with bread cubes.

BLACK OLIVE DIP

Steps:

• mix ingredients and allow to chill several hours.
• Serve with corn or tortilla chips.
• Vary by adding a 1 lb bag of rotini noodles and serving as a salad.
• I make large batches and keep in the refrigerator.
• Will keep several days in sealed containers.

BLACK OLIVE RELISH

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 DIP

Steps:

• Reserve black olive juice. Chop black olives.
• In a medium sized bowl whip the cream cheese with a hand blender or a fork.
• Add black olives and about 2 tablespoons of the black olive juice and mix. Add more juice until you reach your desired consistency (I like it creamy but not thinned out). You can also add things like worchestershire, paprika, garlic salt, etc if you'd like to add depth of flavor but I like it just how it is!
• Serve with chips, veggies, crackers, or whatever else you may like!

BLACK OLIVE RELISH DIP

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.