Best Green Olive Golden Raisin Relish Recipes

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GRILLED SWORDFISH WITH OLIVE, PINE NUT AND GOLDEN RAISIN RELISH AND GRILLED ROMAINE SALAD WITH SUMAC HONEY VINAIGRETTE



Grilled Swordfish with Olive, Pine Nut and Golden Raisin Relish and Grilled Romaine Salad with Sumac Honey Vinaigrette image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons golden raisins
1 1/2 tablespoons unsalted butter
1 shallot, minced
2 tablespoons pine nuts, toasted
6 Castelvetrano olives, sliced
1 lemon, rind and pith removed and segments diced
1 tablespoon thinly sliced chives
Kosher salt and freshly ground black pepper
Two 8-ounce swordfish steaks
1/2 cup extra-virgin olive oil, plus more for drizzling
1 head romaine lettuce, tops and bottom trimmed and halved lengthwise
3 radishes, tops removed and sliced into eighths lengthwise
1/4 cup crumbled feta cheese
1/4 cup white wine vinegar
2 tablespoons lemon juice
1 tablespoon honey
2 teaspoons sumac

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the golden raisins to a small bowl. Cover with 1/4 cup boiling water and allow to sit for 10 minutes to rehydrate and plump. Remove the raisins but reserve the liquid.
  • Heat a small saucepan over low heat with the butter. Add the shallots and cook until translucent, 3 to 4 minutes. Add the pine nuts and reserved raisins and stir to combine. Cook for another 2 minutes, then add 2 tablespoons of the reserved raisin liquid. Continue to cook until most of the liquid has reduced, about 5 minutes. Add the olives and chopped lemon, toss in the chives and season with salt. If the mixture gets too thick, you can add a little more of the liquid from the golden raisins. The relish should be thick and homogenous, but not too thin or saucy.
  • Preheat a grill pan over high heat. Drizzle the swordfish steaks on both sides with oil and sprinkle with salt and pepper. Place the swordfish onto the grill and cook without moving the fish for 2 minutes. When the fish starts to pull away from the pan, you know it's ready to turn. Turn the fish 90 degrees to create a crosshatch. Grill for another 2 minutes. Flip the fish, then repeat on the other side. Remove the fish onto a sheet tray lined with a rack. Transfer into the oven and bake for 8 minutes.
  • Drizzle the romaine lettuce with oil and sprinkle with salt and pepper. Place the lettuce onto the grill, cut side down, and grill for 2 to 3 minutes. Flip, then grill for another 2 minutes. Cut the grilled lettuce into 1-to 2-inch pieces and add to a large bowl along with the radishes and feta cheese.
  • Add the white wine vinegar, lemon juice, 1/2 cup oil, honey and sumac to a small bowl. Whisk to combine until emulsified. Season with salt. Drizzle some of the vinaigrette over the grilled romaine salad. Gently toss to combine. There will be leftover vinaigrette - it can be stored in an airtight container for up to 2 weeks.
  • To serve, top the grilled swordfish with some of the olive, pine nut and raisin relish. Drizzle with oil. Serve alongside the grilled romaine lettuce.

GREEN OLIVE RELISH (BASIC)



Green Olive Relish (basic) image

This is the beginning of a great thing! I start with this basic recipe, then add flavors (depending on guests etc.)

Provided by katie in the UP

Categories     < 15 Mins

Time 15m

Yield 2 cups

Number Of Ingredients 4

2 cups green olives, chopped fine
4 scallions, chopped fine
3 tablespoons olive oil
1 tablespoon lemon juice

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!

BRAISED ESCAROLE WITH OLIVES AND RAISINS



Braised Escarole with Olives and Raisins image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons olive oil
2 shallots, chopped
1 garlic clove, smashed and peeled
1/4 teaspoon red pepper flakes, optional
1 teaspoon kosher salt
1/2 cup pitted green olives, roughly chopped
1/4 cup golden raisins
2 large heads escarole (about 1 1/2 pounds), roughly chopped into 2-inch pieces

Steps:

  • Heat a large straight-sided skillet over medium heat until hot. Add the oil, shallots, garlic and pepper flakes, if using, then season with 1/4 teaspoon salt. Stir with a wooden spoon until the shallots are soft and fragrant, about 3 minutes. Add the olives and raisins and stir to combine. Add the chopped escarole and season with the remaining 3/4 teaspoon salt. Stir to combine and coat the escarole in the flavors. Cover with the lid and allow to steam for 5 minutes. Remove the lid and increase the heat to medium-high. Cook, stirring often, until the liquid has evaporated and the greens are tender, another 3 minutes.

GREEN BEANS WITH OLIVES, RAISINS AND ALMONDS



Green Beans with Olives, Raisins and Almonds image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 13m

Yield 4 servings

Number Of Ingredients 7

3/4 pound green beans, trimmed
Salt
1/4 cup golden raisins, a generous handful
2 tablespoons extra-virgin olive oil
12 jumbo pimento stuffed olives, coarsely chopped
1/2 cup chopped smoked almonds
Black pepper

Steps:

  • Chop beans into 2-inch pieces. Place beans in a skillet and add boiling water to cover. Cook beans in boiling water 3 to 4 minutes, add raisins to pan and cook 2 minutes more to plump up the raisins. Drain beans and raisins. Place skillet back on the stove over medium high heat. Add extra-virgin olive oil to skillet then drained beans and raisins. Add olives to the pan and warm them through. Toss beans, raisins and olives with almonds and turn off heat. Season the beans with salt and pepper, to taste. Transfer beans to a serving dish.

RAISIN-PINENUT RELISH



Raisin-Pinenut Relish image

Yield makes about 1 1/2 cups

Number Of Ingredients 9

1/4 cup pinenuts
3 tablespoons extra-virgin olive oil
1/2 cup diced yellow onion
1 teaspoon finely chopped garlic
1/2 cup dark raisins
1/2 cup white wine vinegar
1/2 cup Roasted Peppers (page 184), roughly chopped
4 fillets salt-cured anchovies, finely chopped
2 teaspoons chopped fresh oregano, or 1 teaspoon dried Sicilian oregano

Steps:

  • Lightly toast the pinenuts in a skillet over medium-high heat. Be careful to not toast them too much as they will take on a bitter flavor. Set aside.
  • Pour the oil into the hot skillet. Add the onion and sauté over medium-high heat until golden, stirring occasionally. Add the garlic and sauté for another minute or so until the garlic is fragrant. Add the raisins and the vinegar. Reduce the heat and continue cooking for 2 to 3 minutes, until the vinegar has reduced by half and the raisins are plump. Add the peppers, followed by the anchovies, 1/2 cup water, and pinenuts. Stir and reduce the heat to low. Cover the skillet with a lid and cook for another 10 minutes, until most of the water has evaporated. Once the relish has dried, add the oregano and stir well. Allow to cool completely before using. Keeps well if refrigerated for up to 1 week.

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