Spicy Olive Relish

Posted by Kirsten Mack on

This is a wonderful condiment for any of our traditional organic pastas. We like to use kalamata and Castelvetrano olives, but you may substitute your own favorites.


  • 1/4 Cup extra virgin olive oil
  • 1/2 tsp nutmeg
  • 1/2 tsp freshly ground black pepper
  • 1 clove garlic, minced
  • 1/3 Cup kalamata olives, pitted and chopped
  • 1/3 Cup Castelvetrano olives, pitted and chopped
  • 1 tsp capers
  •  1/2 tsp fresh basil
  • 1/2 tsp fresh thyme
  • 1/2 tsp fresh oregano
  • 1 tsp flat leaf parsley
  • 1 tsp sun dried tomato
  • parmesan cheese (or vegan parmesan cheese)

Combine all ingredients in a food processor, except olive oil and parmesan cheese, and pulse once to combine. Drizzle olive oil in through the top of the processor while pulsing to incorporate the oil. Serve a few tablespoons of relish over each serving of freshly cooked pasta and garnish with freshly grated parmesan cheese. This relish also makes a wonderful spread and dip for fresh vegetables.



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