Olive Relish Recipe
Ingredients
- 1 cup Odysea Pimento-stuffed green olives, drained
- 200g Karyatis Jumbo Natural Black Olives, rinsed well
- 3 tablespoons drained bottled capers
- 1 1/2 tablespoons Odysea Extra Virgin Olive Oil, more or less to achieve desired consistancy
- 1 large garlic clove, crushed
- 1 teaspoon Odysea Aged Corinthian Vinegar or fresh lemon juice
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried hot red pepper flakes, more or less according to taste
Method
- Combine green olives, black olives, capers, olive oil, garlic, vinegar or lemon juice, oregano and red pepper flakes in a blender and pulse until coarsely chopped.
- Store in a glass jar and refrigerate until ready to use.
Serve with toasted Elviart traditional pita bread, warm crunchy bread, crostini or as an accompaniment to meat or fish