Browsing Tag

recipes with olives

Grilling Karista's Kitchen Kid Friendly Life Around My Table Pork Sauces, Salsas and More Seafood

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Roasted Green Olive and Kumquat Relish with Pan Cooked Halibut and Herbed Couscous

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.

Roasted Green Olives and Kumquats // Karista's Kitchen

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.

Heather (Heather Likes Food), Leigh-Anne (Your Home-Based Mom) and Kelley (The Suburban Soapbox) were my teammates and between the four of us we created a stellar recipe.

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.

California Ripe Olive Experience St. Helena 7

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,

Karista

*This post was sponsored by California Olive Committee

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Serving Size: 4

Roasted Olive and Kumquat Relish with Halibut and Herbed Coucous

Ingredients

  • 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

Instructions

  • Pre-heat the oven to 350F.
  • Place the sliced olives, kumquats and smashed garlic in a bowl and toss with 2 tablespoons extra virgin olive oil and a pinch of cracked black pepper.
  • Transfer the olives and kumquats to a lined baking sheet and roast them in the pre-heat oven for about 10 minutes. If you like a little color on the olives, place them under the broiler for a minute or two.
  • Remove the baking sheet from the oven and let the olives and kumquats cool for about 5 minutes. Transfer to a mixing bowl and remove the smashed garlic.
  • Toss the olive and kumquats with parsley, oregano, ginger, sliced garlic, lemon zest and one tablespoon of honey. Season to taste with salt and pepper. Add additional honey if needed.
  • To make the halibut, heat a fish proof skillet over medium heat and add the ghee. While the ghee is heating, season the halibut with salt and pepper.
  • When the ghee is hot, add the halibut flesh side down and cook for about 3-5 minutes. Then flip to the skin side down and cook another 3-5 minutes. Fish should be cooked about 10 minutes for every inch of thickness.
  • Once the fish is done transfer to a platter and hold. With the skillet on the stove but the heat turned off, add the white wine and scrape the fond off the bottom of the pan. Turn the heat back on and whisk while adding the butter. Once the sauce has reduced by 1/4-1/2, season to taste with salt and pepper.
  • Place the halibut over prepared couscous and then top the halibut with the pan sauce. Garnish the halibut with the relish and then garnish with additional chopped fresh Italian parsley and toasted pine nuts. Serve immediately.
  • Notes

    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.

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    Grilling Halibut Seafood Swordfish

    Petrale Sole with Mixed Olive and Citrus Relish

    Looking in my pantry one afternoon, I realized I had quite the assortment of olives.  Kalamata olives, Greek stuffed olives, orange peel stuffed olives, black olives, large green olives and an olive and herb mix in vermouth.  I guess it’s no secret, I love olives.  But I really needed to make room in my pantry for a few other items, so I thought I’d better start dreaming up something yummy to prepare with delectable olives. 

    One of my favorite olives to serve as an appetizer with cheese, artisan crackers and winter fruit is the orange peel stuffed olive.  Typically I can only find these olives around the holidays so when I find them I snatch several jars and save them for my olive cravings.  Citrus and olives seem to compliment each other beautifully.  Combined with a few other standout ingredients, a beautiful and tasty relish is created.

    This delightful relish can be served over most grilled, pan seared, poached or roasted white fish.  It’s also delicious over grilled chicken breasts or roasted chicken.  Try the relish over garlic crostini for a fun and tasty starter to your family or holiday gathering.  You can also prepare the relish a day in advance.  Just bring it to room temperature before serving. 

    Bright flavors and intense colors make this recipe a divine little fish dish.  Keep dinner simple… Enjoy the flavors of life!

    Serves 3-4

    Ingredients

    1-1/2 lbs Petrale Sole (Cod, Halibut, Sea Bass, Swordfish or Flounder are all excellent substitutions)

    Salt and fresh cracked black pepper

    1/2 teaspoon smoked paprika

    Olive oil

    1 cup mandarin oranges, coarsely chopped

    1 cup black and green olives, diced (mixed Greek olives also work well in this relish)

    1 teaspoon fresh ginger, minced or grated

    ¼ cup fresh basil, coarsely chopped, and a little extra for garnish

    1 tablespoon dry sherry or white wine

    Directions

    Season the fish with salt, pepper and smoked paprika.  Set aside.

    Toss together the oranges, olives, ginger, basil, dry sherry or wine and a dash of olive oil, then season with salt and fresh cracked black pepper.  Set aside at room temperature.  This relish can be prepared a day in advance and refrigerated.  Bring to room temp before serving.

    Prepare the fish either in the oven or stove top. 

    To roast the fish in the oven, place the fish in a baking dish and drizzle the fish with olive oil and white wine.  Roast the fish on 375F until done.  Most fish will take 10 minutes of cooking per inch of thickness. 

    To pan sear, add a little olive oil to a skillet and heat on medium heat.  Pan sear the fish until done and then transfer to a platter. 

    Once the fish is done, plate the fish on individual plates or a platter and top with the mandarin and olive relish.  Serve immediately.

    This dish is fabulous with a mixed green salad with citrus vinaigrette or roasted asparagus spears found under “sides” in this blog.