Olive Caper Relish

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Olive Caper Relish

 

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

 

 

 

 

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

 

Servings: Makes about 1 1/2 cups.

Active time: 10 min Start to finish: 10 min

 

Source: Gourmet, March 2003

Formatted by Chupa Babi: 04.25.08

 

This relish is an appealing condiment and makes a quick hors d'oeuvre — spread

toasts with goat cheese and top with the relish.

 

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