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Recipes

Citrus & Castelvetrano Relish

Citrus & Castelvetrano Relish

Ingredients

  • 9 1/2 ounces Castelvetrano Olives, pitted & roughly chopped

  • 2 fl oz extra virgin olive oil plus more to finish

  • 1 1/2 tablespoons capers, drained

  • 2 teaspoons wildflower honey

  • 4 1/2 tablespoons hazelnuts, toasted, & roughly chopped

  • 1 teaspoon balsamic vinegar

  • 1/8 teaspoon red chili flakes

  • 1/4 teaspoon peeled garlic clove minced

  • 3 tablespoons Fresno chile, deseeded & minced

  • 1/2 teaspoon peeled shallot minced

  • 1/4 teaspoon orange zest

  • 1 1/2 fl oz fresh-squeezed orange juice

  • 3 1/2 tablespoons golden raisins, roughly chopped

  • 1/4 teaspoon black pepper freshly cracked

Directions

  1. Heat saucepan over low-medium heat.
  2. Add garlic, shallots, and Fresno chile and sauté until soft and aromatic.
  3. Add chopped olives and raisins.
  4. Add capers, balsamic vinegar, red chile flakes, honey, orange juice, orange zest, hazelnuts, and olive oil.
  5. Stir mixture to combine all ingredients and cook for 10 minutes over low heat.
  6. Remove relish from the heat and let cool to room temperature.
  7. Spoon over grilled swordfish.
Tags
Citrus Condiments Nuts Recipes Vegetable