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As I mentioned last week, I recently had the privilege of working with Lindsay Olives on a photography project for one of their naturally gluten-free recipes. This fabulous sweet and briny relish is simply scrumptious!
Lindsay Olives produces a line of gluten- and casein-free gourmet olives that make a great addition to salads, salsas, omelets, dips, and more. Visit their expansive recipe archive to browse through some great ideas for what to make with olives.
This relish is fantastic served over grilled chicken, fish, or steak, but would also make a flavorful topping for beans and rice, cooked quinoa, or steamed vegetables. I love the sweet and salty flavor combination going on here. Paprika and parsley add color and a savory element.
In last week’s post, I linked to a handful of recipes featuring Lindsay Olives in a blogger outreach event that took place last summer. That post got me hankering for more briny goodness, so I dug up a few more delicious olive recipes speckling the blogosphere that look equally tasty:
- Millet & Butternut Squash Pilaf from Diet, Dessert and Dogs (this recipe is actually one from my book!)
- Black Quinoa & Red Lentil Salad with Parsley from Healthy Green Kitchen
- Caramelized Baked Chicken with Green Olives & Prunes from Jeanette’s Healthy Living
- Roasted Vegetable Greek Salad from All Day I Dream About Food
Portuguese Orange, Tomato, & Black Olive Relish
Prep Time: 15 minutes
2 plum tomatoes, seeded and diced
2 teaspoons finely shredded orange peel
1 fresh orange
1 cup sliced Lindsay® Greek Kalamata Pitted Olives or 1 (3.8 oz.) can Lindsay® Sliced Ripe Pitted Olives, drained
1 teaspoon smoked paprika or sweet Hungarian paprika
2 tablespoons olive oil
2 tablespoons chopped fresh Italian parsley
Salt and freshly ground black pepper to taste (optional)
In a medium bowl, combine tomatoes and orange peel. Peel and section the orange over the bowl to catch any juice. Stir in the olives, paprika, olive oil, and parsley. Season to taste with salt and pepper if desired. Serve at room temperature or chilled. The relish will keep, covered in the refrigerator up to 3 days. Makes 12 (1/4 cup) servings.
(Recipe reprinted with permission from Lindsay Olives)