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.
Sit in on dozens of practical workshops from the leading authorities on natural health, organic gardening, real food and more!LEARN MORE