Kalamata Olive Relish

Published September 2017

Why This Recipe Works

This relish accentuates the mild flavor of the sea inherent in salmon. The brininess of the olives and capers amplifies the salty, ocean-like taste; the garlic and lemon contribute a pungent acidity that cuts through the salmon’s richness; and the freshness of basil lightens and lifts the whole dish.


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1 cup pitted kalamata olives, chopped fine
1 tablespoon capers, rinsed and minced, plus 1 teaspoon brine
1 tablespoon minced fresh basil
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
Salt and pepper

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Makes about 1 cup

We like kalamata olives in this relish, but niçoise or Gaeta olives can also be used.

Combine all ingredients in bowl and season with salt and pepper to taste.