olive and red pepper relish olive and red pepper relish Israeli Kitchen This colorful relish is packed with flavor and a little heat. (Photo: Sarah F. Berkowitz)

Olive and red pepper relish

This quick and easy relish will add a pop of flavor and color to any dish.

  • Yield: 2 cups
  • Prep time: 5 minutes

I’m a big fan of color on the plate, as most of us tend to eat with our eyes. When served a plate that pops with color, and has a variety of textures, tastes and smells, many of our senses are awakened and we feel more satisfied.

But satisfying the senses aside, the best part of this relish is the amazing speed at which you can throw it together. And it’ll transform a simple fish or chicken dish to gorgeous gourmet, or yield a wonderful topping for crackers or toast appetizers at a party.

This is one of those quick and easy recipes you’ll find yourself coming back to time and again!


  • 1 can medium black olives
  • 1 jar green olives stuffed with pimentos
  • 1 red bell pepper
  • 1/2 cup curly parsley, finely chopped
  • 1/2 small red onion, diced
  • 1-2 tablespoon balsamic vinegar


Chop olives and red pepper coarsely. Add parsley, onion, and balsamic vinegar and mix.

Serve with crackers, toast, or over baked fish or chicken.

Related Topics: Appetizers

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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