Olive Relish (V)

Option 1

Ingredients

• ¾ C green olives (pimento-stuffed)
• ¼ C kalamata olives (pitted)
• ¼ C giardiniera (Italian pickled vegetables)
• 2 large pepperoncini
• 3 to 4 pickled onions
• 2 tbs capers
• 1 anchovy filet, mashed (optional)
• 1 medium clove garlic (chopped)
• 1 teaspoon oregano
• ¼ tsp black pepper (or to taste)
• 2 tsp lemon juice (fresh)
• 2 tbs olive oil

Directions

1. Drain the green olives, kalamata olives, giardiniera, pepperoncini, pickled onions, and capers.
2. Place them in a food processor along with the garlic, oregano, pepper, lemon juice, and olive oil. Pulse until coarsely chopped.
3. Transfer to a container, cover, and refrigerate overnight.

Option 2

Ingredients

• 2 C gardiniere
• 1 C green olives with pimento
• ½ C Kalamata olives
• 2 tbs rinsed capers
• 1 anchovy filet, mashed (optional)
• 1 tbs red wine vinegar
• 1 minced garlic
• ½ tsp oregano
• ¼ tsp thyme
• ¼ tsp red pepper flakes
• ½ C olive oil
• ¼ C parsley

Directions

1. Pulse until well chopped and mixed (~6 pulses). Transfer to a container, cover, and refrigerate overnight

Chef's Notes

• Omit the anchovies to make this recipe vegan