One can never have enough of a good thing, especially when that “good thing” is olives.
I came home from the California Ripe Olive Event in St. Helena, California a few weeks ago and after testing several recipes that included olives, I couldn’t decide which recipe to post.
So, I’m posting two olive recipes! Because I’ve made both recipes three times in three weeks. They really are that good. My family has requested the Olive and Rosemary Chicken Salad remain a staple in the fridge for snacking, lunching and whenever “tasting”.
This current post, a gorgeous Roasted Olive and Kumquat Relish with Halibut and Herbed Couscous, has transitioned between a seafood dish, a pork dish and a grilled chicken dish. I’m not kidding when I tell you I’ve used this relish three times for three separate dinner meals.
Roasted Olive and Kumquat Relish transitions beautifully between seafood, meat and poultry and pairs delightfully with either a herbed couscous or an indulgent goat cheese polenta. Always in the mix is roasted or grilled asparagus.
When my “team” and I were creating this recipe at the California Ripe Olive Experience, I knew this Roasted Olive and Kumquat Relish was tasty but I never imagined I’d be preparing it so often at home.
The original recipe we created in the Culinary Institute of America kitchen in St. Helena, California, paired the relish with pan seared pork tenderloin medallions, a white wine and butter pan sauce over goat cheese polenta and pan cooked asparagus spears. In a word, divine.
Honestly, I found myself sneaking bites of the pork tenderloin with Kelley’s pan sauce, nibbling on spoonful’s of Roasted Olive and Kumquat Relish and secretly wanting to shovel the goat cheese polenta into my mouth. Polenta just does that to me.
The buttery and slightly salty flavor of the roasted green olives blended perfectly with the tart citrus flavor of the sliced kumquats. We added a splash of garlic, ginger, Italian parsley and honey to the relish which resulted in a mellow but flavorful relish.
When I prepared the relish again at home I used it to top fresh roasted halibut to change things up a bit. I also paired the relish with grilled chicken. All of which was delicious.
I love it when a recipe can be used with more than one specific ingredient. I suppose that’s simply what olives do best. They pair deliciously with most savory and even sweet ingredients, elevating flavor and texture and making a meal completely delightful.
Delicious Wishes and Loads of Love,
*This post was sponsored by California Olive Committee
- 1 cup sliced green olives, or more if you like
- 1/2 cup sliced kumquats
- 1 clove garlic, smashed
- 2 tablespoons extra virgin olive oil
- Pinch of pepper
- 1 tablespoon chopped fresh Italian parsley
- 1 teaspoon chopped fresh oregano
- 1 teaspoon minced fresh ginger
- 1 clove garlic, thinly sliced
- 1-2 tablespoons honey
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1- 1 1/2 lbs. halibut cut into 4 pieces
- 2 tablespoons ghee (clarified butter)
- 1/4 cup white wine
- 2 tablespoons butter
- Salt and pepper to taste
- Toasted pine nuts for garnish
- Chopped Italian parsley for garnish
This lovely relish is perfect over roasted pork, pan seared pork tenderloin medallions and grilled chicken.
*When roasting the kumquats, be sure not to roast them too long as they can become a tiny bit bitter.