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Olive Relish Recipe
Apr 26, 2011 @ 1:43 AM
Posted by
Daily Value: 22%
Servings: 8
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
Posted by
Nutrition
Cal/Serving: 444Daily Value: 22%
Servings: 8
Low-Carb
Dairy-Free, Gluten-Free, Wheat-Free, Sugar-Conscious
| Fat | 49g | 76% |
| Saturated | 5g | 25% |
| Trans | 0g | 0% |
| Carbs | 2g | 1% |
| Fiber | 1g | 4% |
| Sugars | 0g | 0% |
| Protein | 1g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 150mg | 6% |
| Calcium | 21mg | 2% |
| Magnesium | 3mg | 1% |
| Potassium | 30mg | 1% |
| Iron | 1mg | 4% |
| Zinc | 0mg | 1% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 6mg | 11% |
| Thiamin (B1) | 0mg | 0% |
| Riboflavin (B2) | 0mg | 0% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 2µg | 0% |
| Vitamin B12 | 0µg | 0% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 8mg | 40% |
| Vitamin K | 32µg | 40% |
| Fatty acids, total monounsaturated | 33g | 0% |
| Fatty acids, total polyunsaturated | 10g | 0% |
Have a question about the nutrition data? Let us know.
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A wonderful condiment to have on hand, perfect with the roast lamb, this relish can also enhance grilled fish or roast chicken, or liven up a sandwich or a pizza. Well covered, it will keep for a week in the refrigerator.
Serve with a roast lamb shoulder and tender flageolet beans for an easy spring dinner party meal.
INGREDIENTS
- 1 cup oil-cured Moroccan olives, pitted
- 1 cup Niçoise olives, pitted
- 2 teaspoons capers, well rinsed
- 2 small garlic cloves, smashed to a paste with a little salt
- Finely chopped zest from half a small lemon
- Juice of 1 small lemon
- 1 teaspoon chopped thyme
- 2 anchovy fillets, well rinsed and chopped (optional)
- About ¾ cup olive oil
- Salt
- Freshly ground pepper
- Pinch of cayenne or red pepper flakes (optional)
DIRECTIONS
Put the olives, capers, garlic, lemon zest, lemon juice, thyme, anchovies, if using, and ½ cup olive oil in a blender or food processor and grind to a paste. Make the texture of the relish to your preference — rough or smooth. Pulsing the ingredients makes it rough; for a smoother texture, let the machine run for a few minutes. (For a more rustic version, hand-chop the ingredients.)
Scrape the olive relish into a small bowl. Taste and adjust the seasoning, adding pepper — or a little cayenne or red pepper flakes — as desired and salt if necessary. Thin with a little more olive oil to loosen the paste.
Recipe Details
Makes about 2 cups relish
Adapted from "A Platter of Figs and Other Recipes" by David Tanis (Artisan, 2008).
Servings: 8
