This olive relish captures the bold, briny essence of Mediterranean flavors in every bite. I developed this recipe to bring restaurant-quality taste to your own kitchen with minimal effort.
The secret is in the balance—mixing different olive varieties with capers, herbs, and citrus creates a complex, tangy condiment that elevates any dish. It comes together in 15 minutes and keeps well in the fridge.
Use it to top grilled meats, stir into pasta salads, or serve alongside cheese boards. The possibilities are as versatile as the flavors are vibrant.
Make a big batch and keep it on hand for quick meal enhancements.
Ingredients for Olive Relish
Ten ingredients. Fifteen minutes. Mediterranean magic in every briny bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Green Olives 🫒 | 1 cup | Pitted, Manzanilla or Sevillano |
| Kalamata Olives 🫒 | 1 cup | Pitted, for deep flavor |
| Capers 🌿 | ¼ cup | Drained, non-pasteurized preferred |
| Fresh Parsley 🌿 | ¼ cup | Flat-leaf, finely chopped |
| Fresh Dill 🌿 | 2 tbsp | Finely chopped, stems removed |
| Garlic Cloves 🧄 | 3 cloves | Minced, for pungent kick |
| Lemon Zest 🍋 | 1 tbsp | From 1 large lemon |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed, for brightness |
| Extra-Virgin Olive Oil 🫒 | ½ cup | High-quality, fruity notes preferred |
| Red Pepper Flakes 🌶️ | ½ tsp | Crushed, for subtle heat |
Olives are the soul here. Manzanilla and Kalamata give that perfect balance—bright green with rich purple. Whole Foods or Trader Joe’s have great olive bars (buy just what you need). For capers, look for non-pasteurized in the refrigerated section—they’ve got more punch than the jarred ones. The herbs need to be fresh; dried won’t cut it for this (trust me, it’s worth the extra minute to chop).
No Kalamata olives? Substitute with oil-cured black olives—slightly different texture, but still delicious. Short on fresh dill? Skip it and double the parsley. If you’re out of capers, chopped cornichons work in a pinch. The lemon zest is non-negotiable though—it’s what brightens everything up. For the olive oil, use something you’d happily drizzle on bread (no neutral oils here).
Stores beautifully in the fridge for up to 2 weeks. The flavors actually deepen after a day or two. Pack in a clean jar, cover with a thin layer of olive oil, and seal tightly. Freezing isn’t recommended—it can make the olives mushy.
Why You’ll Love This Recipe
- 5-Minute Chop: No cooking, just a quick pulse in the food processor with those briny green olives and Kalamata gems.
- Flavor Bomb: The capers hit with that sharp tang while the fresh dill and parsley keep it bright—honestly, I sneak spoonfuls straight from the jar.
- Party Starter: I spread it on crostini for book club, toss it with roasted veggies for meal prep, and my picky nephew even eats it on his hot dogs.
- Fridge Lifesaver: Stays crisp and vivid for two weeks, so I always have a last-minute appetizer or sandwich booster ready to go.
Step-by-Step Instructions for Olive Relish
This method delivers bold Mediterranean flavor with minimal effort and maximum payoff.
Step 1: Prep and Drain the Briny Components
Start by draining the 1 cup Green Olives, 1 cup Kalamata Olives, and 0.25 cup Capers thoroughly in a fine-mesh strainer. Press them gently with a spoon to remove excess liquid—this prevents a watery relish. The olives should be pitted as listed, but double-check for any stray pits.
Pat them dry with a clean kitchen towel if they seem particularly wet. This step ensures the 0.5 cup Extra-Virgin Olive Oil will emulsify properly with the other ingredients rather than pooling at the top.
Step 2: Mince Aromatics and Herbs
Finely mince the 3 cloves Garlic Cloves until they’re nearly paste-like. I like to use the flat side of my chef’s knife to crush them first—this releases more of their pungent oils. Then, finely chop the 0.25 cup Fresh Parsley and 2 tbsp Fresh Dill, removing any thick stems from the dill.
The garlic should be minced small enough that it distributes evenly throughout the relish, while the herbs should be fine but not so small they disappear into the mix. This balance ensures every bite has consistent flavor.
Step 3: Combine and Emulsify
In a medium bowl, combine the drained olives, capers, minced garlic, parsley, dill, 1 tbsp Lemon Zest, and 2 tbsp Lemon Juice. Stir gently to distribute the ingredients evenly. The lemon zest and juice add brightness that cuts through the brininess of the olives and capers.
Drizzle in the 0.5 cup Extra-Virgin Olive Oil while stirring continuously. This slow addition helps create a stable emulsion, so the oil doesn’t separate. Add the 0.5 tsp Red Pepper Flakes last, stirring once more to incorporate the subtle heat evenly.
Step 4: Rest and Develop Flavors
Cover the bowl and let the relish sit at room temperature for at least 30 minutes. This resting period allows the flavors to meld and mellow slightly. The garlic will lose its sharp bite, and the herbs will infuse the oil with their aromatic qualities.
For the best results, transfer the relish to an airtight jar and refrigerate for 24 hours before using. This gives the flavors time to deepen and harmonize. The relish will keep in the refrigerator for up to 2 weeks.
Pro Tips For Making Olive Relish
- Pit the Olives: I learned this the hard way—leftover pits turn a smooth relish into a dental hazard. Use a cherry pitter or smash them gently with the flat side of a knife, then pull the pits free.
- Rinse the Capers: Sounds weird, but it works: capers packed in brine can overpower the relish. Give them a quick rinse under cold water to mellow the saltiness without losing flavor.
- Chop Uniformly: After burning three batches of uneven relish, I finally figured out—consistent dice (about 1/8-inch) ensures every bite has balanced texture. A sharp chef’s knife makes this faster than you’d expect.
- Add Herbs Last: My grandmother swore by this, and she was right: stir in the parsley and dill after everything else. This keeps them bright and fresh, not wilted into the mix.
Perfect Pairings for These Flavors
Cheese Board Pairings
This relish shines alongside creamy brie or tangy feta cheese on a charcuterie spread. I love pairing it with aged Manchego for a Spanish twist. Arrange 2-3 oz portions of each cheese with crackers for balance.
Grilled Meats
Spoon this over grilled lamb chops or chicken skewers just before serving. The briny olives cut through the richness beautifully. I use about 2 tbsp per 6 oz serving of meat. 🔥
Pasta Salad Boost
Toss ½ cup of this relish with 8 oz cooked pasta, cherry tomatoes, and cucumber for an instant Mediterranean pasta salad. The flavors meld best after 30 minutes in the fridge.
Sandwich Spread
Use it as a bold alternative to mayonnaise in turkey or veggie sandwiches. Spread 1-2 tbsp on each slice of bread. It pairs especially well with ciabatta or sourdough.
Fish Companion
Serve with grilled salmon or cod for a bright contrast to the fish’s natural oils. I recommend 1 tbsp per 4 oz fillet. The citrus notes complement seafood perfectly. 💛
Dip for Bread
Set out a small bowl with warm pita bread or baguette slices for dipping. Add a drizzle of extra-virgin olive oil on top for extra richness.
Nutrition Facts
Frequently Asked Questions
Can I use canned olives instead of fresh?
Yes, canned olives work perfectly fine for this. Just
How fine should I chop the ingredients? Chop olives and herbs to ¼-inch pieces for a chunky texture, or pulse in a food processor for a smoother spread. Consistency ensures every bite has balanced flavor.
What if my relish is too oily?
This usually means the ingredients weren’t dry enough. Simply stir vigorously before serving, or let it sit for 10 minutes so the oil can reabsorb into the mixture.
Can I make this without capers?
Substitute with 1 tbsp chopped cornichons or 1 tsp mustard seeds for a similar tangy kick. The relish will still be delicious.
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