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
Ingredients
Ingredients
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.
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