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Green Olive Pimiento Relish

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This vibrant green olive pimiento relish is a versatile vegan condiment that brings a burst of salty, Mediterranean flavour to any meal. Combining the briny tang of pimiento-stuffed olives with aromatic garlic and fresh coriander, it offers a sophisticated balance of textures. The addition of whole-grain mustard and quality extra-virgin olive oil ensures a rich, savoury finish that elevates simple ingredients into something truly special.

Quick to assemble and naturally healthy, this homemade relish is an excellent addition to a plant-based diet. It works beautifully as a topping for toasted sourdough, stirred into a warm pasta salad, or served alongside grilled vegetables. Allowing the mixture to sit for just half an hour ensures the bold flavours meld together perfectly, making it an effortless choice for entertaining or weekend lunches.

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Ingredients for Green Olive Pimiento Relish

  • 350ml pimiento-stuffed green olives (200g), drained, patted dry, and finely chopped

  • 2 garlic cloves, minced

  • 1 cup chopped fresh coriander

  • 80ml extra-virgin olive oil

  • 1 teaspoon whole-grain Dijon mustard

How to make Green Olive Pimiento Relish

Stir together all ingredients and let stand 30 minutes to allow flavours to develop.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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