Angies BO Relish

  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 10 mins


2cups Black Olives,halved
1cup Onion,halved and sliced
1 1/2cups artichoke hearts, drained
1tablespoon minced garlic
1/4cup yellow pepper, diced
1/4cup red pepper, diced
1/2-1cup pesto
1/4cup olive oil
pinch salt and pepper
1 1/2teaspoons fresh oregano


  1. In a saute pan or frying pan heat oil until hot.
  2. Add onions, garlic, peppers and saute for five minutes and then add black olives and artichoke hearts.
  3. Stir in oregano and pesto; add salt and pepper to taste.

This relish can be served hot or cold. Keep for a week in the refrigerator.

Serve over grilled chicken breast with a slice of tomato between foccacia.

Stir into softened cream cheese and  top slices of toasted

french or Italian bread.