Portuguese Orange, Tomato and Black Olive Relish


2 plum tomatoes, seeded and diced

2 tsp finely shredded orange peel

1 fresh orange

1 cup sliced Greek Kalamata pitted olives or 1 (3.8 oz) can sliced ripe pitted olives, drained

1 tsp smoked paprika or sweet Hungarian paprika

5 Tbsp Delizia Blood Orange Extra Virgin Olive Oil

2 Tbsp chopped fresh Italian parsley

Pink sea salt and freshly ground black pepper to taste (optional)


In a medium bowl, combine tomatoes and orange peel.  Peel and section the orange over the bowl to catch any juice.  Stir in the olives, paprika, olive oil, and parsley.  Season to taste with salt and pepper if desired.  Serve at room temperature or chilled.  Relish will keep, covered in the refrigerator up to 3 days.

A colorful, flavorful relish to serve alongside grilled foods from salmon to flank steak, chicken to pork chops.

Makes 12 1/4 servings

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