Olive And Caper Relish Recipes

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EASY OLIVE CAPER RELISH



Easy Olive Caper Relish image

If you're looking for extreme flavor then this is one you will have to try! --- spread on toasts and use as a quick d'oeuvre or use as a condiment --- plan ahead this needs to be refrigerated for a minimum of 4 hours before serving the flavors intensify with chilling --- this makes about 1-1/2 cups if you want to double the recipe make in two separate batches and keep in two glass containers don't store the two batches together as the flavors tend to become too overpowering.

Provided by Kittencalrecipezazz

Categories     Chutneys

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 8

1 cup pimento stuffed olive, rinsed well
2/3 cup pitted kalamata olive, rinsed well
3 tablespoons bottled capers, drained and rinsed well
1 1/2 tablespoons olive oil
1 large clove garlic clove, minced
1 teaspoon red wine vinegar or 1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano or 1/8 teaspoon thyme, crumbled
1/8 teaspoon hot red pepper flakes (can use more for extra heat)

Steps:

  • In a food processor, pulse all ingredients with on/off turns until coarsely chopped.
  • Cover and refrigerate for 4 hours before serving.
  • Delicious!

Nutrition Facts : Calories 196.1, Fat 20.1, SaturatedFat 2.8, Sodium 1031.7, Carbohydrate 5.5, Fiber 2.6, Sugar 0.1, Protein 1.1

OLIVE AND CAPER RELISH



Olive and Caper Relish image

Categories     Salad     Sauce     Sandwich     Olive

Yield makes 1/2 cup

Number Of Ingredients 6

1/3 cup pitted kalamata olives, rinsed and chopped
2 teaspoons capers, rinsed and chopped
1 teaspoon extra-virgin olive oil
1/4 teaspoon freshly squeezed lemon juice
1/8 teaspoon lemon zest
2 tablespoons chopped fresh basil

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

OLIVE-CAPER SPREAD



Olive-Caper Spread image

Make and share this Olive-Caper Spread recipe from Food.com.

Provided by Sharon123

Categories     Spreads

Time 10m

Yield 1 cup

Number Of Ingredients 10

8 ounces black olives in brine, pitted (about 1 cup)
1/4 cup extra virgin olive oil
1/2 lemon, juice and zest of, grated
3 small garlic cloves, minced
fresh ground black pepper (about 5-6 turns of the grinder)
1/8 teaspoon salt
1/4 teaspoon red pepper flakes (to taste)
1 tablespoon chopped fresh basil (or 1/2 tsp. dried)
2 tablespoons capers, drained
salt

Steps:

  • In a food processor(or blender), place olives, olive oil, lemon zest, lemon juice, garlic, and pepper. Blend until a little chunky.
  • Cover and refrigerate to allow flavors to blend for several hours.
  • Return mixture to food processor and add red pepper flakes, basil, and capers; blend until mixture is smooth and spreadable. Season with more salt to taste if desired.
  • Refrigerate until serving(can be prepared 4 days ahead).
  • Serve at room temperature with Italian bread, crackers, pita toasts, etc. Enjoy!

Nutrition Facts : Calories 765.6, Fat 78.7, SaturatedFat 10.8, Sodium 2796.7, Carbohydrate 20.5, Fiber 8.4, Sugar 0.8, Protein 3.1

MIXED OLIVE RELISH



Mixed Olive Relish image

Categories     Condiment/Spread     Olive     Onion     No-Cook     Quick & Easy     Summer     Parsley     Gourmet

Yield Makes about 2 cups

Number Of Ingredients 7

2 cups mixed brine-cured black and green olives
1/2 cup drained pimiento-stuffed green olives (about 3 ounces)
1/3 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice, or to taste
1 tablespoon drained capers, chopped
1/3 cup finely chopped fresh flat-leafed parsley leaves

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.

GREEN OLIVE AND CAPER RELISH



Green Olive and Caper Relish image

I made this up quickly to go with some less-than-interesting marinated tofu. It really did the trick! I guess it would also go well with chicken, maybe fish, I don't know...

Provided by Spice Princess

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 tablespoon extra virgin olive oil
1/4 cup minced shallot
3 garlic cloves, minced
1/4 cup sliced green olives
1 tablespoon capers, rinsed and drained
1 teaspoon minced fresh basil
fresh ground black pepper

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.

Nutrition Facts : Calories 38.2, Fat 3, SaturatedFat 0.4, Sodium 196.1, Carbohydrate 2.9, Fiber 0.4, Sugar 0.1, Protein 0.5

OLIVE CAPER RELISH



Olive Caper Relish image

Categories     Condiment/Spread     Food Processor     Olive     Side     No-Cook     Quick & Easy     Capers     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1 cup pimiento-stuffed green olives (5 oz), rinsed well
2/3 cup pitted Kalamata olives (3 oz), rinsed well
3 tablespoons drained bottled capers, rinsed well
1 1/2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon red-wine vinegar or fresh lemon juice
1/8 teaspoon dried oregano or thyme, crumbled
1/8 teaspoon dried hot red pepper flakes

Steps:

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

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