Broken Olive Antipasto Relish

Broken Olive Antipasto is not only really, really delicious but also the perfect recipe to make with helpers of all ages are visiting in the kitchen! I happen to know crumbling those olives between your fingers is great fun!

Why I will spend time going through a box of recipes...

One day a few years ago I began unpacking the boxes of the many recipes I had printed and saved through the years. As I began this task, I quickly realized that so many of these recipes were no longer valid for what I was currently cooking or eating,...not for my family or even my own taste buds. Like a storage unit not visited for a long period of time, the first thought is, what have I been saving this for?! But then...

You never know where a wonderful recipe will be found!

Most of the pages became recycling, but a few were saved because they still caught my attention, including this one! This recipe for Broken Olive Antipasto is from that task, and one of the keepers. If you are an olive fan (please say you are!), you will want to make this, immediately! It is not only delicious but as luck would have it, also a good keeper, as my mom used to say.

Sometimes there is nothing better than a pre-made treat!

It is the type of recipe you can spend a few minutes working on during the week, only to find it waiting for you when you need it the most! Like the weekend when you want time with family and friends, but you also want to eat delicious food. But especially when you want to eat delicious food!...and don't forget this Frugal tip, when most of the relish has been enjoyed, right down to the bottom of the jar, use the rest as a marinade for chicken thighs or fish filets. Because the flavor combination of celery, onions, olives and olive oil is also quite lovely as a marinade.

Sometimes it is the little things in life! Like a big box of recipes to go through on a lazy afternoon.

Some additional thoughts on this recipe:

Save the leftover marinade to brine and flavor chicken thighs before cooking.

I like this best after several days in the refrigerator, but it is still delicious the next day.

This is the perfect recipe to have your young helpers help with, everyone I know, loves to break olives!

Ingredients needed for this recipe:

olives
red onion
celery
garlic
oregano
red wine vinegar
olive oil
sugar

You will also need the following:

pint jar with lid
kitchen knife
cutting board
measuring cup
measuring spoon

Now we are ready to begin!

Broken Olive Antipasto Relish

adapted from: Nick Sundberg

UPDATED: 09.01.2023

1 16oz can black olives, drained

1 thick-ish slice of red onion, minced

1 rib celery with the top leaves, minced

1 large clove garlic, minced

1/4 t sugar

1/2 oregano leaves, crumbled

1/2 c red wine vinegar

1/4 c water

2 T olive oil

Using the cutting board, crumble the olives between your thumb and forefinger into a storage container or pint jar. Mince the red onion, and celery. Combine all ingredients, and place in the container / pint jar. Cap and refrigerate overnight or longer before serving. To serve drain well, or serve with a slotted spoon.

Broken Olive Antipasto Relish should keep well for approximately 2 months, but my guess is, it won't last that long! Serve anywhere you want a dash of flavor.

Storage options for Broken Olive Antipasto Relish. Store covered in the refrigerator until eaten. I do not recommend freezing this recipe.

UPDATE: For your convenience, a "copy and paste" version of Broken Olive Antipasto has been included below.

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