Best Olive Caper Relish Recipes

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OLIVE CAPER RELISH



Olive Caper Relish image

Categories     Condiment/Spread     Food Processor     Olive     Side     No-Cook     Quick & Easy     Capers     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 8

1 cup pimiento-stuffed green olives (5 oz), rinsed well
2/3 cup pitted Kalamata olives (3 oz), rinsed well
3 tablespoons drained bottled capers, rinsed well
1 1/2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
1 teaspoon red-wine vinegar or fresh lemon juice
1/8 teaspoon dried oregano or thyme, crumbled
1/8 teaspoon dried hot red pepper flakes

Steps:

  • Pulse all ingredients together in a food processor until coarsely chopped.

EASY OLIVE CAPER RELISH



Easy Olive Caper Relish image

If you're looking for extreme flavor then this is one you will have to try! --- spread on toasts and use as a quick d'oeuvre or use as a condiment --- plan ahead this needs to be refrigerated for a minimum of 4 hours before serving the flavors intensify with chilling --- this makes about 1-1/2 cups if you want to double the recipe make in two separate batches and keep in two glass containers don't store the two batches together as the flavors tend to become too overpowering.

Provided by Kittencalrecipezazz

Categories     Chutneys

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 8

1 cup pimento stuffed olive, rinsed well
2/3 cup pitted kalamata olive, rinsed well
3 tablespoons bottled capers, drained and rinsed well
1 1/2 tablespoons olive oil
1 large clove garlic clove, minced
1 teaspoon red wine vinegar or 1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano or 1/8 teaspoon thyme, crumbled
1/8 teaspoon hot red pepper flakes (can use more for extra heat)

Steps:

  • In a food processor, pulse all ingredients with on/off turns until coarsely chopped.
  • Cover and refrigerate for 4 hours before serving.
  • Delicious!

Nutrition Facts : Calories 196.1, Fat 20.1, SaturatedFat 2.8, Sodium 1031.7, Carbohydrate 5.5, Fiber 2.6, Sugar 0.1, Protein 1.1

GREEN OLIVE AND CAPER RELISH



Green Olive and Caper Relish image

I made this up quickly to go with some less-than-interesting marinated tofu. It really did the trick! I guess it would also go well with chicken, maybe fish, I don't know...

Provided by Spice Princess

Categories     Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 tablespoon extra virgin olive oil
1/4 cup minced shallot
3 garlic cloves, minced
1/4 cup sliced green olives
1 tablespoon capers, rinsed and drained
1 teaspoon minced fresh basil
fresh ground black pepper

Steps:

  • In a small skillet, heat the oil over medium heat. When hot, add the shallots and garlic and cook, stirring, until lightly browned, about 2 minutes. Take the pan off the heat and stir in the olives, capers, and basil. Season to taste with pepper and serve hot or at room temperature.

Nutrition Facts : Calories 38.2, Fat 3, SaturatedFat 0.4, Sodium 196.1, Carbohydrate 2.9, Fiber 0.4, Sugar 0.1, Protein 0.5

OLIVE AND CAPER RELISH



Olive and Caper Relish image

Categories     Salad     Sauce     Sandwich     Olive

Yield makes 1/2 cup

Number Of Ingredients 6

1/3 cup pitted kalamata olives, rinsed and chopped
2 teaspoons capers, rinsed and chopped
1 teaspoon extra-virgin olive oil
1/4 teaspoon freshly squeezed lemon juice
1/8 teaspoon lemon zest
2 tablespoons chopped fresh basil

Steps:

  • Stir all of the ingredients together.
  • Variation
  • Goes with Baked Citrus Halibut with Tomato Sauce (page 123), My Family's Favorite Chicken (page 111), Nana's Egg Salad (page 114), Lemon Mustard Salmon Salad (page 109), and Creamy Polenta (page 134). This relish is also great on a variety of fish, chicken, pasta, and rice dishes, or use it as a sandwich spread or a topping for crostini.
  • storage
  • Store in an airtight container in the refrigerator for 7 days.
  • nutrition information
  • (per serving)
  • Calories: 20
  • Total Fat: 2g (0.3g saturated, 1.5g monounsaturated)
  • Carbohydrates: 1g
  • Protein: 0g
  • Fiber: 0g
  • Sodium: 110mg

BREADED VEAL CUTLETS WITH OLIVE-CAPER RELISH



Breaded Veal Cutlets with Olive-Caper Relish image

Categories     Bread     Olive     Brunch     Side     Fry     Dinner     Veal

Yield serves 6

Number Of Ingredients 16

3/4 cup large green olives, pitted (10 or more olives)
3 tablespoons small capers, drained
4 small anchovy fillets, finely chopped (1 tablespoon)
Juice of 1 lemon, freshly squeezed and strained
12 veal scallops, 3 ounces each
1 1/2 cups flour, or as needed
2 cups bread crumbs, or as needed
3 large eggs, lightly beaten
1/2 teaspoon coarse sea salt or kosher salt
Freshly ground black pepper
1/2 cup vegetable oil, or as needed
5 tablespoons butter, or as needed
Recommended Equipment
A meat mallet
A large sieve or colander
A wide, heavy skillet or sauté pan, preferably 14-inch diameter

Steps:

  • For the savory relish, chop the olives and the capers into small bits and stir together in a small bowl with the chopped anchovies and lemon juice.
  • Pound the veal scallops, one at a time, with the toothed side of the meat mallet, tenderizing and flattening them into very thin ovals.
  • Spread the flour in one large plate, and the bread crumbs in another. Pour the eggs into a wide, shallow bowl, and beat in the salt and freshly ground pepper to taste. Set the colander or sieve in a bowl. Cover a tray or large platter with several layers of paper towel.
  • Dredge each cutlet in flour, coat well with egg, and lay it in the sieve to drain (return collected drippings to the egg bowl if needed). When all are in the sieve, coated with egg, start heating the 1/2 cup of oil and the butter together in the skillet over medium heat.
  • Bread four cutlets-or as many as will fit in the skillet in an uncrowded layer-pressing both sides in the platter of bread crumbs, so the crumbs adhere and cover the meat. When the butter is melted and bubbling, lay the cutlets in the pan, and fry until nicely colored on the underside, about 2 minutes, then flip and fry the second side another 2 minutes or so, until the veal is cooked and the coating is golden and crisp. Adjust the heat so the crumbs color gradually but don't burn.
  • Meanwhile, bread another batch of cutlets. Move the fried ones to the paper towels to drain, and clear stray bits of breading from the pan before laying in the next batch. Fry all the cutlets, clearing the skillet between batches and adding oil or butter if needed. Layer cutlets on the platter with paper towels in between to absorb oil, and keep them warm near the stove or in a low oven.
  • When all the cutlets are cooked and drained, lay two on a warm dinner plate for each portion. Scatter a generous tablespoon of the olive-caper-anchovy relish over the cutlets, and serve right away.

GRILLED SALMON W/ SUN-DRIED TOMATO, OLIVE, CAPER, & PARSLEY RELISH RECIPE - (4.5/5)



Grilled Salmon w/ sun-dried tomato, Olive, Caper, & Parsley relish Recipe - (4.5/5) image

Provided by á-588

Number Of Ingredients 9

1/2 cup sun-dried tomatoes packed in oil, room temperature
1/4 cup drained and pitted kalamata olives
1 T chopped red onion
1 T capers
2 T chopped parsley (or more)
(original recipe had chopped oregano too)
2 1/2 T fresh lemon juice
5 T extra virgin olive oil
sea salt and fresh ground black pepper to taste

Steps:

  • Put sun-dried tomatoes into food processor with steel blade, and process about 30 seconds. Add olives, red onion, and capers, and process about 30 seconds more. Add all remaining ingredients and process about one minutes, or until ingredients are uniform size and well combined. Serve over grilled fish.

GRILLED TUNA WITH SUN-DRIED TOMATO, OLIVE & CAPER RELISH - RECIPE - FINECOOKING



Grilled Tuna with Sun-Dried Tomato, Olive & Caper Relish - Recipe - FineCooking image

This Mediterranean-inspired relish pairs nicely with most grilled fish, so if tuna isn't your favorite, substitute salmon, halibut, or swordfish steaks. For a shortcut, pulse the tomatoes and olives a few times in a food processor and then add the remaining ingredients and pulse to combine.

Provided by @MakeItYours

Number Of Ingredients 13

1/2 cup finely chopped oil-packed sun-dried tomatoes, drained
1/4 cup finely chopped oil-cured olives
5 Tbs. extra-virgin olive oil
2-1/2 Tbs. fresh lemon juice
1 Tbs. chopped capers
1 Tbs. minced fresh flat-leaf parsley
1 Tbs. minced shallot
2 tsp. minced fresh oregano
1/2 tsp. finely grated orange zest
Kosher salt and freshly ground black pepper
1-1/2 Tbs. olive oil; more for brushing the grill
Four to six 1-1/4-inch-thick tuna steaks (6 to 8 oz. each)
1 tsp. kosher salt

Steps:

  • Combine all the ingredients, seasoning with salt and pepper to taste. (The saltiness of the ingredients in this relish will vary, so make sure to taste before seasoning.)
  • Clean and oil the grates on a gas grill and heat the grill to medium high, or prepare a medium-hot charcoal fire.
  • Meanwhile, generously coat both sides of the tuna with the oil and season both sides with salt. Let the tuna sit at room temperature for 15 minutes (while the grill heats). Grill the tuna steaks directly over the heat source (covered on a gas grill, uncovered on a charcoal grill), without touching, until they have good grill marks, 2 to 4 minutes. Flip the steaks and grill until the second sides have good grill marks and the fish is done to your liking, another 2 to 4 minutes. (Check for doneness by slicing into one of the thicker pieces.) Serve immediately, topped with the relish.

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