Hi all. Here is another favorite of mine. Olive relish. It is great on sandwiches, pizza, sliced and toasted bread, and celery.
This recipe will make about a pint of relish.
1 cup green olives with pimentos
1 cup kalamata olives
1/4 cup onion
1/4 cup fresh parsley
2 tablespoons balsamic vinegar
1 tablespoon garlic, minced
1/4 teaspoon oregano
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
tsp or so of fresh lemon juice if you want a little tartness to the relish.
1 stalk celery
Put everything in a blender except the olive oil. Mix until it is coarsely ground.
Then put in bowl and add the olive oil. Start adding the oil gradually until it has the consistency you want. It usually takes the full amount. And it will thicken
when it sets up in the fridge.
Couple olives missed the blades!
You can take a loaf of baguette bread. Slice it thin. And brush on some evoo and spices with parm cheese. It took 5 minutes in the air fryer at degrees.
This makes a great snack. The relish will keep for a month in the fridge. Though it only lasts a few days here.
This recipe will make about a pint of relish.
1 cup green olives with pimentos
1 cup kalamata olives
1/4 cup onion
1/4 cup fresh parsley
2 tablespoons balsamic vinegar
1 tablespoon garlic, minced
1/4 teaspoon oregano
1/4 teaspoon freshly ground black pepper
1/4 cup olive oil
tsp or so of fresh lemon juice if you want a little tartness to the relish.
1 stalk celery
Put everything in a blender except the olive oil. Mix until it is coarsely ground.
Then put in bowl and add the olive oil. Start adding the oil gradually until it has the consistency you want. It usually takes the full amount. And it will thicken
when it sets up in the fridge.
Couple olives missed the blades!
You can take a loaf of baguette bread. Slice it thin. And brush on some evoo and spices with parm cheese. It took 5 minutes in the air fryer at degrees.
This makes a great snack. The relish will keep for a month in the fridge. Though it only lasts a few days here.
