Olive Relish
Kalamata olives are dark, meaty Greek olives. You can find them in bulk in some supermarkets or in jars in stores’ ethnic food sections. Using a food processor to chop the vegetables and olives takes less time than doing it by hand. Notice that this recipe doesn’t call for salt. The olives and capers are salty enough for my taste, but you can add a pinch of salt if you like
Ingrediënten
- 3 tablespoons olive oil
- 1 shallot minced
- 1 garlic clove minced
- 1 celery stalk trimmed and finely chopped
- 1 cup pitted kalamata olives coarsely chopped
- 1 tablespoon capers
- ¼ teaspoon crushed dried oregano
- ⅛ teaspoon pepper
- 1 tablespoon white wine vinegar
Instructies
- Heat 1 tablespoon of the oil in a small skillet.
- Add the shallot, garlic, and celery and cook over low-medium heat until the vegetables are limp but not browned, about 3 minutes.
- Remove the vegetables from the skillet and spoon into a bowl.
- Stir in the olives, capers, oregano, pepper, the remaining 2 tablespoons of oil, and the vinegar.
- Let sit at least 5 minutes for flavors to blend.
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