Recipes Olive-Pistachio Relish Be the first to rate & review! Sweet, tangy and a little crunchy, this relish is perfect with pasta dishes made with mild white fish. Slideshow: Great Seafood Pastas By Grace Parisi Updated on September 1, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 15 mins Yield: 1 cup Ingredients 1/2 cup chopped pitted green Sicilian olives 1/2 cup chopped roasted pistachios (about 2 ounces) 2 tablespoons chopped sweet Peppadew peppers or other pickled red pepper 1 teaspoon chopped rosemary 1/4 cup extra-virgin olive oil Directions Combine all of the ingredients in a bowl. Make Ahead The relish can be refrigerated overnight. Rate it Print