OLIVE-CAPER RELISH

Clay and I love condiments! Any kind of relish, chow chow, chutney, salsa verde, chimichurri, zhoug, or pesto; they are flavor-enhancers that add an additional layer of flavor to any dish. Truth be told, there are many times we have had to clear space in our fridge for fresh groceries because of our numerous condiments occupying so much space. We always seem to figure it out.

We love to serve this over our Grilled Butterflied Chicken, NY Strip Steak, Ribeye, Flank Steak, or anything you’ve just pulled off the grill!  It also provides an unexpected addition to slow roasted meats, poultry, vegetables, stews, or a nice chunk of warm ciabatta! 

Olive-Caper Relish

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Condiment

Cuisine American, Mediterranean

Servings 4

Ingredients

  

1x2x3x

• 1/2 Cup Pitted Castelvetrano Olives Roughly Chopped
• 2 Tbsp Capers
• 1/4 Cup Cocktail Onions Sliced in half
• 1/2 Cup Cherry Tomatoes Sliced in half
• 1/4 Cup Teardrop Peppers, AKA “Sweety Drop” peppers Can be found on Amazon
• 1/4 Cup Chopped Parsley
• 2 Teaspoons Chopped Chives
• 2 Tbsp Red Wine Vinegar
• 1 Cup Olive Oil
• Salt & Pepper to taste

Instructions

 

• Combine all ingredients and set aside for 10-30 minutes to allow the flavors to meld together.

  This will keep in the fridge for 3-4 weeks.

Notes

We love to serve this over our Grilled Butterflied Chicken, NY Strip Steak, Ribeye, or anything you’ve just pulled off the grill!  It also provides an unexpected addition to slow roasted meats, poultry, vegetables, stews, or a nice chunk of warm ciabatta! 

Tried this recipe?Let us know how it was!