Rustic Olive Relish
Many markets have olive bars with delicious selections. Black Kalamata olives are my favorite and for color any green variety will do. Another idea is to keep a couple of jars of good quality olives in the pantry so you can make this simple and versatile recipe with a moments notice. It tastes great as a topping on coconut seed crackers or tossed over warm steamed vegetables. Tuck into an omelet or frittata to jazz things up.
- 1 cup mixed green and black olives, pitted and coarsely sliced
- 2 narrow strips lemon peel, chopped
- 2 tablespoon capers
- 3 tablespoon red/orange or yellow bell pepper, diced small
- 1 teaspoon lemon juice
- 2 tablespoon olive oil
- 1 small clove garlic, minced
- 1/4 teaspoon pepper, or to taste
- 1 teaspoon chopped parsley
- 7 basil leaves, slivered
Drain olives and pit if necessary, coarsely chop by hand or pulse in the bowl of a food processor with the standard metal blade. Using a sharp knife cut two strips of lemon peel, taking care not to include any white pith, and mince. Toss all ingredients together in a bowl and allow flavors to blend one hour at room temperature.
Serve along side Grilled Lamb Chops with Herb Garlic Paste.
About the Cook:
Working with my clients in a collaborative setting, we remove the mystery of how each individual can feel and look their best. Together we will discover the what, when and how of eating doesn’t need to be confusing, difficult or time consuming. It will be fun and so natural you’ll wonder why you weren’t always living this way.
Growing up in Marin California, my passion for cooking and good nutrition started in childhood learning “old-world” recipes handed down by my grandparents. I also draw on my experience in cooking in professional settings and caring for people with long-term health challenges. I’m able to design individual programs that aid your own body’s innate wisdom and enjoy the bountiful food experiences that surround us.
Available by appointment: Nutritional Therapy and Cooking Instruction
Heidi Chase, NTP