Easy Olive Caper Relish Recipes

OLIVE AND CAPER RELISH

Steps:

• Stir all of the ingredients together.
• Variation
• Goes with Baked Citrus Halibut with Tomato Sauce (page 123), My Family's Favorite Chicken (page 111), Nana's Egg Salad (page 114), Lemon Mustard Salmon Salad (page 109), and Creamy Polenta (page 134). This relish is also great on a variety of fish, chicken, pasta, and rice dishes, or use it as a sandwich spread or a topping for crostini.
• storage
• Store in an airtight container in the refrigerator for 7 days.
• nutrition information
• (per serving)
• Calories: 20
• Total Fat: 2g (0.3g saturated, 1.5g monounsaturated)
• Carbohydrates: 1g
• Protein: 0g
• Fiber: 0g
• Sodium: 110mg

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.

OLIVE CAPER RELISH

Steps:

• Pulse all ingredients together in a food processor until coarsely chopped.

MIXED OLIVE RELISH

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.

BREADED VEAL CUTLETS WITH OLIVE-CAPER RELISH

Steps:

• For the savory relish, chop the olives and the capers into small bits and stir together in a small bowl with the chopped anchovies and lemon juice.
• Pound the veal scallops, one at a time, with the toothed side of the meat mallet, tenderizing and flattening them into very thin ovals.
• Spread the flour in one large plate, and the bread crumbs in another. Pour the eggs into a wide, shallow bowl, and beat in the salt and freshly ground pepper to taste. Set the colander or sieve in a bowl. Cover a tray or large platter with several layers of paper towel.
• Dredge each cutlet in flour, coat well with egg, and lay it in the sieve to drain (return collected drippings to the egg bowl if needed). When all are in the sieve, coated with egg, start heating the 1/2 cup of oil and the butter together in the skillet over medium heat.
• Bread four cutlets-or as many as will fit in the skillet in an uncrowded layer-pressing both sides in the platter of bread crumbs, so the crumbs adhere and cover the meat. When the butter is melted and bubbling, lay the cutlets in the pan, and fry until nicely colored on the underside, about 2 minutes, then flip and fry the second side another 2 minutes or so, until the veal is cooked and the coating is golden and crisp. Adjust the heat so the crumbs color gradually but don't burn.
• Meanwhile, bread another batch of cutlets. Move the fried ones to the paper towels to drain, and clear stray bits of breading from the pan before laying in the next batch. Fry all the cutlets, clearing the skillet between batches and adding oil or butter if needed. Layer cutlets on the platter with paper towels in between to absorb oil, and keep them warm near the stove or in a low oven.
• When all the cutlets are cooked and drained, lay two on a warm dinner plate for each portion. Scatter a generous tablespoon of the olive-caper-anchovy relish over the cutlets, and serve right away.

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.

BAKED FISH WITH TOMATOES, OLIVES AND CAPERS

Steps:

• Preheat the oven to 425˚ F. Rub the bottom of a 9-by-13-inch baking dish with 1 tablespoon olive oil. Season the fish on both sides with salt and pepper; place skin-side down in the dish.
• Heat 3 tablespoons olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add 1/2 teaspoon oregano and the bay leaves and stir to combine. Add the tomatoes, olives, capers and a pinch of salt and bring to a simmer. Cook, stirring occasionally, until just slightly thickened, about 3 minutes.
• Pour the tomato mixture all over the fish. Bake until the fish is cooked through, 12 to 15 minutes.
• Meanwhile, put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce to a steady simmer and cook until very tender, 10 to 12 minutes. Drain and toss with the remaining 2 tablespoons olive oil and 1/2 teaspoon oregano; season with salt and pepper.
• Divide the fish among plates. Spoon the tomato mixture over the top and sprinkle with chopped cilantro. Serve with the potatoes.