Kalamata Olive Relish
By Steve DunnPublished on July 27, 2017
Time
10 minutes
Yield
Serves 4 (Makes about 1 cup)
Ingredients
1 cup pitted kalamata olives, chopped fine1 tablespoon capers, rinsed and minced, plus 1 teaspoon brine1 tablespoon minced fresh basil 1 tablespoon lemon juice 1 tablespoon extra-virgin olive oil 1 garlic clove, minced
Before You Begin
We like kalamata olives in this relish, but niçoise or Gaeta olives can also be used.
Instructions
- Combine all ingredients in bowl and season with salt and pepper to taste.
Time
10 minutesYield
Serves 4 (Makes about 1 cup)Ingredients
1 cup pitted kalamata olives, chopped fine
1 tablespoon capers, rinsed and minced, plus 1 teaspoon brine
1 tablespoon minced fresh basil
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
Ingredients
1 cup pitted kalamata olives, chopped fine
1 tablespoon capers, rinsed and minced, plus 1 teaspoon brine
1 tablespoon minced fresh basil
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
Ingredients
1 cup pitted kalamata olives, chopped fine
1 tablespoon capers, rinsed and minced, plus 1 teaspoon brine
1 tablespoon minced fresh basil
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
Why This Recipe Works
This relish accentuates the mild flavor of the sea inherent in salmon. The brininess of the olives and capers amplifies the salty, ocean-like taste; the garlic and lemon contribute a pungent acidity that cuts through the salmon’s richness; and the freshness of basil lightens and lifts the whole dish.
Before You Begin
We like kalamata olives in this relish, but niçoise or Gaeta olives can also be used.
Instructions
- Combine all ingredients in bowl and season with salt and pepper to taste.
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