Spicy Olive Relish Recipes

SPICED OLIVES

Steps:

• Drain olives, discarding juice; return olives to the jar. In a small bowl, combine the remaining ingredients. Pour over olives; cover and refrigerate for 3-10 days, turning jar daily. Drain before serving.

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.

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!

CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE

Steps:

• For Spicy Olive Relish Mayonnaise:.
• Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
• For Muffuletta.
• Heat the grill to high or the grill pan over high heat.
• Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into ¼-inch thick slices on the bias.
• Slice bread in half horizontally and remove some of the bread from the bottom half leaving the rim intact. Spread some of the spicy olive relish mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
• Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.
• Cut in half vertically and cut into wedges for easy handling and eating.

MUFFULETTA RELISH

Steps:

• Pulse 1/2 cup each pimento-stuffed olives and pitted kalamata olives in a food processor with 1/2 cup pickled vegetables (giardiniera) , 2 tablespoons each capers, minced onion and olive oil, 1 tablespoon lemon juice and a pinch of dried oregano.

CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE

Steps:

• Spicy Olive Relish Mayonnaise:
• Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
• Muffuletta:
• 1. Heat the grill to high or the grill pan over high heat.
• 2. Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into 1/4-inch thick slices on the bias.
• 3. Spread some of the mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
• 4. Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.

SICILIAN OLIVE RELISH

Steps:

• Blanch cauliflower in boiling water for one minute, cool in ice water, drain and pat dry. Combine with remaining ingredients.

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.