This olive and mint relish is a bright, briny condiment that comes together in about 10 minutes with no cooking. Chopped green olives, fresh mint, capers, and a hit of lemon and olive oil make a versatile topping for grilled fish, lamb, roasted vegetables, or crusty bread. The combination of salty, herbaceous, and slightly sharp flavors works because the mint cuts through the richness of the olives and oil, while the lemon keeps everything fresh.
Ingredients
- 1 cup (150 g) pitted green olives (such as Castelvetrano or Cerignola), roughly chopped
- 1/4 cup (10 g) fresh mint leaves, finely chopped
- 2 tablespoons (20 g) capers, drained and rinsed
- 1 small shallot (about 30 g), finely minced
- 1 teaspoon (5 ml) lemon zest
- 2 tablespoons (30 ml) fresh lemon juice
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/2 teaspoon (2 g) Dijon mustard (optional, for emulsification)
- Freshly ground black pepper, to taste
Instructions
- Place the chopped olives, mint, capers, and shallot in a medium bowl.
- Add the lemon zest, lemon juice, olive oil, and Dijon mustard (if using). Stir well to combine.
- Taste and add a few grinds of black pepper. Be cautious with salt—olives and capers are already salty.
- Let the relish sit at room temperature for at least 5 minutes to allow the flavors to meld. Stir again before serving.
Tips
- Choose the right olives: Mild, meaty olives like Castelvetrano work best because they don’t overpower the mint. If you use briny Kalamata, reduce the capers and add a pinch of sugar to balance.
- Chop by hand, not in a food processor: Pulsing in a processor can turn the relish into a paste. Hand-chopping keeps a pleasant chunky texture.
- Adjust the mint: If your mint is very pungent, start with 2 tablespoons and add more to taste. The mint should be noticeable but not dominate.
- Make ahead: The relish can be made a day in advance. The mint will darken slightly, but the flavor stays bright. Add a splash of fresh lemon juice before serving to revive it.
Serving Suggestions
Spoon this relish over grilled or roasted fish (salmon, cod, or sea bass), lamb chops, or chicken. It also works as a topping for crostini with ricotta, stirred into cooked grains like farro or quinoa, or served alongside a cheese board. For a simple appetizer, pile it on warm pita with labneh or Greek yogurt.
Variations
- Spicy: Add 1/2 teaspoon red pepper flakes or 1 small minced serrano chile for heat.
- Citrus swap: Replace lemon juice with orange juice and add a pinch of smoked paprika for a sweeter, smokier relish.
- Herb mix: Use half mint and half flat-leaf parsley or cilantro for a different herbal profile.
- Nutty crunch: Stir in 2 tablespoons toasted pine nuts or slivered almonds just before serving.
Storage and Reheating
Store the relish in an airtight container in the refrigerator for up to 4 days. The olive oil will solidify when chilled—let it sit at room temperature for 15 minutes and stir before serving. This relish is served cold or at room temperature, so no reheating is needed. If you prefer it slightly warm, heat it gently in a small saucepan over low heat for 2–3 minutes, but avoid boiling to keep the mint bright.
Frequently Asked Questions
Can I use black olives instead of green? Yes, but the flavor will be richer and less briny. Kalamata olives work well; just chop them coarsely and reduce the capers to 1 tablespoon to avoid over-salting.
Is this relish good on pasta? Absolutely. Toss it with warm pasta, a little pasta water, and some cherry tomatoes for a quick no-cook sauce. It’s especially good with short shapes like orecchiette or fusilli.
What if I don’t have fresh mint? Dried mint can be used in a pinch—use 1 tablespoon dried and let it sit in the lemon juice for 5 minutes before mixing. The texture will be less vibrant, but the flavor will still be pleasant.
Can I freeze this relish? Freezing is not recommended—the olives and mint will become mushy and lose their texture. Make a fresh batch instead; it takes only 10 minutes.
How do I keep the mint from turning brown? The lemon juice helps slow oxidation. For best appearance, add the mint just before serving if you’re making the relish more than a few hours ahead.
Is this relish vegan and gluten-free? Yes, all the ingredients are plant-based and naturally gluten-free. Check that your Dijon mustard is gluten-free if you use it.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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