Smashed Antipasto Olive Relish.

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I cannot be the only cook to have gone a bit crazy in the beginning stages of internet recipe sharing!? I think I got my first computer in about 1999, and Oh MGosh the world of recipes available to me simply exploded! So I began printing them...I must have printed hundreds and hundreds of recipes, during those first years of hunting recipes over the internet. I guess the thought of finding it again when it was time to make it never occurred to me... 

A few years ago after packing those many many sheets of printed recipes with me from home to home, I decided to take a closer look at what I had been packing around for so many years! I must be honest, most became recycling, but others were saved because they still caught my attention. 

This Smashed Antipasto Olive Relish is one of those, one of the keepers.

If you are an olive fan, you will want to make this, immediately! It is delicious and as luck would have it, also a good keeper! 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! Such as, for the weekend when you want time with family and friends, but you also want to eat delicious food. 

And now I give you this relish...and I promise you, you will want to make some!

Smashed Antipasto Olive Relish, chop, mix, chill, enjoy!
Smashed Antipasto Olive Relish

Smashed Antipasto Olive Relish

adapted from: Yahoo Food! - Nick Sundberg
updated 02/2020
makes 1 pint

1 16oz can black olives, drained

1 thickish slice of onion, minced - we used red onion
1 rib celery, minced
1 large clove garlic, minced
1/4 t sugar
1/2 oregano leaves
1/2 c vinegar - we used cider, but feel free to use white wine vinegar
1/4 c water
2 T olive oil

Crumble the olives between your thumb and forefinger. Combine with remaining ingredients, refrigerate overnight before using.

It should keep well for approximately 2 months, but my guess is, it won't last that long! 

And, PS the leftover vinaigrette makes a great marinade makes a great for chicken or pork...


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  1. It looks so good! And your right, it won’t last two months! Thanks for linking up with us at a Sweet Labor of Love!

  2. Love this idea. It like a tapanade. You could even mix olives, I bet. Would love for you to post at Funtastic Friday.


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