Name: Turkish Green Olive and Tomato Relish
Yield: Serves about Ten
Cuisine: Turkish
Ingredients: juice of ¼ lemon, or to taste; 2–3 mild, large red and green chillies, thinly sliced; 200 g/7 oz/1¾ cups pitted or pimiento-stuffed green olives; 1 green (bell) pepper, chopped or sliced; 45 ml/3 tbsp extra virgin olive oil; 1 red (bell) pepper, chopped or sliced; 1.5 ml/¼ tsp turmeric; 1 onion, chopped; large pinch of ground ginger; 15 ml/1 tbsp tomato purée (paste); 5 ml/1 tsp curry powder or hawaij; 5–7 tomatoes, quartered or diced; 1.5 ml/¼ tsp ground cumin; 5–7 garlic cloves, roughly chopped or thinly sliced; 1–2 hot, small chillies, chopped or thinly sliced (optional)

Preparation info

Serves about
Ten

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

This relish of green olives in a sauce of tomatoes and sweet peppers is wonderful. Put it on the table any time, for meze, for lunch, for dinner, or for breakfast, Israeli style.

Ingredients

45 ml/3 tbsp extra virgin olive oil
1 green (bell) pepper, chopped or sliced

Method

Heat the extra virgin olive oil in a pan, add the chopped or sliced peppers, the onion and chillies, and fry for 5–10 minutes, or until the vegetables have softened.
Add the garlic and tomatoes to the pan and fry for a further 2–3 min