Olive Relish

Talk about versatile.  I made this as a tapenade to spread on crackers with a cocktail but then ended up using it in a variety of ways.  It couldn’t be easier and especially so if you have a food processor– just throw in the ingredients, pulse and you’re done.

As I mentioned, it is lovely on a cracker or toasted baguette.  But it is also delicious alongside a piece of pork tenderloin, rubbed under the skin of a chicken before it is roasted, served with that same chicken after comes out of the oven, or even with lamb.

This recipe comes from one of my favorite cookbooks, A Platter of Figs and Other Recipes, by David Tanis.  He has a simpler tapenade but suggests this version if you like a little more tap in your tapenade.  He serves it with Roast Leg of Lamb with Flageolet Beans and I just served it anywhere I could.

Olive Relish

from A Platter of Figs and Other Recipes by David Tanis


1 cup oil-cured Moroccan olives, pitted

I cup Niçoise olives, pitted

2 teaspoons capers, well rinsed

2 small garlic cloves, smashed to a paste with a little salt

Finely chopped zest of half a small lemon

Juice of 1 small lemon

1 teaspoon chopped thyme

2 anchovy filets, well rinsed and chopped (optional)

About 3/4 cup olive oil

Salt and pepper

Pinch of cayenne or red pepper flakes (optional)


Put the olives, capers, garlic, lemon zest, lemon juice, thyme, anchovies, if using, and 1/2 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 version, let the machine run for a few minutes.

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.

Makes about 2 cups.


1 Comment

Filed under Condiments

One response to “Olive Relish

  1. You can’t go wrong with a spread like this one! Yummy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s