Green Olive Relish Basic Recipes

GREEN OLIVE PIMIENTO RELISH

Steps:

• Stir together all ingredients and let stand 30 minutes to allow flavors to develop.

CRACKED GREEN OLIVE, WALNUT AND POMEGRANATE RELISH

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.

GREEN OLIVE RELISH

Steps:

• Mix all ingredients in small bowl to blend. (Can be made 1 day ahead. Cover and refrigerate.)

GREEN OLIVE RELISH (BASIC)

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

Steps:

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

GREEN OLIVE AND CORIANDER RELISH

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.

CHICKEN BREAST MILANESE WITH GREEN OLIVE-CELERY RELISH

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.

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.

SKILLET-ROASTED FISH FILLETS WITH GREEN OLIVE RELISH

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.

GREEN OLIVE AND CAPER RELISH

Steps:

• In a small skillet, heat the oil over medium heat. When hot, add the shallots and garlic and cook, stirring, until lightly browned, about 2 minutes. Take the pan off the heat and stir in the olives, capers, and basil. Season to taste with pepper and serve hot or at room temperature.

GRILLED SWORDFISH AND GREEN OLIVE RELISH

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.