Olive-Pistachio Relish

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Sweet, tangy and a little crunchy, this relish is perfect with pasta dishes made with mild white fish. Slideshow: Great Seafood Pastas 

By
Grace Parisi
Grace Parisi
Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television.
Food & Wine's Editorial Guidelines
Updated on September 1, 2015
Total Time:
15 mins
Yield:
1 cup
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 cup chopped pitted green Sicilian olives

  • 1/2 cup chopped roasted pistachios (about 2 ounces)

  • 2 tablespoons chopped sweet Peppadew peppers or other pickled red pepper

  • 1 teaspoon chopped rosemary

  • 1/4 cup extra-virgin olive oil

Directions

  1. Combine all of the ingredients in a bowl.

Make Ahead

The relish can be refrigerated overnight.

Originally appeared: April 2013

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