Black Olive Relish


Preparation info

    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

Use pitted Niçoise, Kalamata, or wrinkly oil-cured olives, or a combination. If making a coarse-chopped version, consider adding minced red onion and chopped fresh marjoram.


  • 1 cup pitted black olives (see headnote)
  • 2 garlic cloves, minced
  • 4 anchovy fillets, rinsed and roughly chopped (optional)
  • 2 teaspoons capers, rinsed
  • ½ teaspoon red pepper flakes (optional)
  • 1 tablespoon red wine vinegar
  • ¼ cup olive oil
  • Salt and pepper


    Put the olives, garlic, anchovies (if using), and capers in a food processor and pulse for a minute or two, until you have a rough paste (or process longer for a smoother paste). Add the red pepper flakes (if using), red wine vinegar, and olive oil and pulse to combine. Season to taste with salt and pepper.