Sicilian Olive Relish

Sicilian olive relishI am not sure where this recipe is from, since I found it on a scrap of paper.  I am trying to do my taxes and have come to the realization that my office is a mess!  Once we moved in I declared the small bedroom an office, then proceeded to not only outfit it with a desk and bookshelf, but also anything and everything else that I don’t know what to do with.  Sometimes, my little angel, Amy (bulldog), gets in there and goes exploring.  My husband calls it getting into trouble.  She does like to discover items and either pull them down and spread them all over the floor, or, if it is a more important item, chew it!  Consequently, my office is a mess.  I never find time to “finish” it.

So, I thought it would be a good idea to straighten up a bit and organize some of the papers so that I could do my taxes.  And that my friends is where the recipe came from.  I also watched Anthony Bourdain visit Sicily and since I am of Sicilian descent…

Sicilian Olive Relish


  • 1/2 cup cauliflower florets, blanched
  • 1/8 pound green olives, chopped
  • 1/2 carrot, diagonally cut into /4-inch slices
  • 1/4 red bell pepper, diced
  • 1 pepperoncini, minced
  • 1/2 celery, diagonally cut into 1/4-inch slices
  • 1 tablespoon capers
  • 1/2 cup olive oil, more as needed
  • 1/6 cup red wine vinegar, more as needed (use 1/3 as much as the oil – if you mix too much use the extra for vinaigrette or a marinade)
  • oregano, to taste
  • parsley, to taste
  • 1/2 garlic clove, minced


In a large bowl, combine cauliflower, olives, carrots, bell pepper, pepperoncini, celery, and capers.  Toss to mix.

Either whisk remaining ingredients together, or use a lidded glass jar and shake it up to combine.  Taste and adjust as needed, then pour over the vegetables and toss.  You should use enough coat the vegetables well.  This is best made ahead of time, even the night before, so the flavors have a chance to marry and mature.

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