Olive, Caper & Orange Relish

Olive, Caper & Orange Relish

1 Review
From: EatingWell Magazine, March 2019

Just a little bit of this briny, hearty relish packs tons of flavor into any dinner with ease. Dollop a little onto fish or chicken: the orange juice adds tang and a slight sweetness, while the zest and oregano both add a pop of color and a hint of freshness.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 medium orange
  • ½ cup pitted Kalamata olives, chopped
  • 3 tablespoons extra-virgin olive oil
  • 1½ tablespoons capers, rinsed and smashed
  • 1½ tablespoons finely chopped shallot
  • ½ teaspoon chopped fresh oregano

Preparation

  • Prep

  • Ready In

  1. Zest orange to get ¼ teaspoon. Slice both ends off the orange, then remove the peel and white pith. Working over a medium bowl, cut the segments from their surrounding membranes and squeeze any juice from the membranes. Stir in olives, oil, capers, shallot, oregano and the orange zest.
  • To make ahead: Refrigerate for up to 1 week.

Nutrition information

  • Serving size: 2 tablespoons
  • Per serving: 76 calories; 7 g fat(1 g sat); 1 g fiber; 3 g carbohydrates; 0 g protein; 6 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 63 IU vitamin A; 9 mg vitamin C; 10 mg calcium; 0 mg iron; 130 mg sodium; 38 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1½ fat

Reviews 1

June 27, 2019
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By: Melanie Seymore-Mowery
I made this to be part of a salad. I used a mixture of field greens and radicchio lettuce. I would add another orange to make it even brighter. This is not a sweet relish. Definitely more on the savory side. Added goat cheese and added a balsamic dressing. Husband really enjoyed it. May see what it taste like on chicken or a burger.
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