Mother Earth Living

Spice Up Your Life: Olive Relish with Herbs and Chiles

Chopped olives, garlic and chiles make a briny tapenade to dress up whole-wheat flatbreads.
By Susan Belsinger
January/February 2004
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Chopped olives, garlic and chiles make a briny tapenade to dress up whole-wheat flatbreads.
Photo By Joe Coca


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Olive Relish with Herbs and Chiles
Makes about 1 1/4 cups 

Although olives are more common in Middle Eastern and Mediterranean cooking, they cross cultures here as a briny, pungent accompaniment to the Indian-influenced curry. Chop this by hand for a pleasingly rough texture; if you use a food processor, be careful not to overprocess.

1 cup pitted Kalamata or other imported black olives, chopped
2 large cloves garlic, minced
1 or 2 red chiles, stemmed, seeded, and minced
12 to 15 sage leaves, stacked and sliced crosswise into thin strips
1/2 cup fresh chopped Italian flat-leaf parsley
About 6 tablespoons olive oil

1. Combine all ingredients in a bowl and mix well. Prepare at least 30 minutes before serving to allow flavors to develop. This relish can be made a day or two in advance and kept tightly covered in the refrigerator. Bring to cool room temperature before serving.



















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