Olive Caper Relish on baguette 5

Conde Naste is closing Gourmet Magazine!

I just felt compelled to make a recipe, with the magazine flipped open on the counter, letting anything splash on it that may, the way I started cooking. I ended up at the last few pages of the March 2003 edition, looking at this simple Olive Caper Relish. It’s so simple, easy, and quick to make, yet I don’t think I would have thought of it on my own. I will miss these inspirations but I’m glad I have the whole stack of old magazines to cherish.

Gourmet Magazines

This recipe is really amazing, taking less than 10 minutes to make, but can also be made ahead of time and stored in the fridge. It’s pretty, like earthy confetti, with such a mix of flavor, salty, briny, tart..and the little pieces just roll around on the tongue. The uses for it are endless (see below for list of suggestions).

Olive Caper Relish

Olive Caper Relish
~adapted from Gourmet Magazine, March 2003

  • 1 cup pimiento-stuffed green olives, rinsed and drained
  • 2/3 cup pitted kalamata olives, rinsed and drained
  • 3 tablespoons drained bottled capers, rinsed and drained
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 large clove garlic, cut in half
  • 1 teaspoon fresh lemon juice
  • 1/8 teaspoon fresh thyme
  • 1/8 teaspoon dried hot red pepper flakes

Instructions –

Put all of the ingredients in a food processor and pulse until coarsely chopped. Don’t puree.

olives, capers, garlic scoop of Olive Caper Relish

Here’s the fun part, the plethora of ways to use it:

Olive Caper Relish with Shrimp 3
Olive Caper Relish on baguette 4

Olive Caper Relish on baguette with Shrimp 2

I bet it would be great with fish too. Any other ideas?

posted by jessica at 04:40 PM Filed under Italian, News, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.