The man of the house has been traveling the last two weeks and I’ve been in charge of the grill. I’m getting better. I don’t turn the fire up and char dinner, but I still could use a little more finesse and patience. I tried a recipe from the Lindsay Olives site for dinner this week and I am proud of my results. The recipe for Barbecued Chicken with Olive Relish was easy to follow and gave grilling times that kept me out of trouble. The barbecue sauce only needed a slight tweak to make it gluten free. Making sure to use a gluten-free soy sauce was all I needed to do and I used San-J Tamari. The recipe calls for optional chipotle chili sauce, but I subbed Sriracha since spicy is not optional in our house and we always have a bottle handy.
The olive relish made with grilled peppers and onions brushed with some of the barbecue sauce was a hit with all of us. This is something I will be making often this summer and not just to top chicken. I used a bit of red, yellow and orange peppers along with a sweet Vidalia onion.
The leftover relish topped burgers for lunch the next day. I grilled burgers and Rudi’s Multigrain gluten-free buns and as we were eating we decided that the relish would be fantastic on pizza too. The olives add a flavor and richness to dishes that make it easy to do without cheese or dairy and still feel satisfied. That’s important to a lot of us with gluten issues limiting or omitting dairy. They also seem to satisfy my cravings for salty, fatty chips. We are big olive fans at our house and I am so pleased that Lindsay has sponsored our gluten-free blogging series. If you haven’t checked out AndreAnna’s original tapenade recipe, head over to Life As a Plate. Look for more Lindsay Olive ideas from Sea at Book of Yum with a Roasted Vegetable and Quinoa Salad featuring kalamata olives, Diane at The W.H.O.L.E. Gang with a Muffaletta Burger, Bernice at Wheatless and Meatless with a tomato and olive salad, Alisa at Alisa Cooks with a fish taco adaptation, and Alta from Tasty Eats at Home over the next month.
I’m linking this post to The Gluten-Free Homemaker’s Gluten-Free Wednesdays.
Follow Lindsay Olives on Twitter and Like on Facebook for great olive recipes and ideas. And if you see their new Naturals Green Ripe Olives, you have to try them.
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This looks fantastic! I’ve never thought of making an olive relish before–what a great idea.
Me either, Steph. But I’m sure I’ll be thinking of it a lot this summer. I loved it.
Wow, both the olive relish-topped chicken and burger look fantastic! You may well make an olive lover out of me, Wendy.
Loved the looks of AndreAnna’s tapenade and I’m looking forward to the other posts soon. 
Shirley
I keep trying! By the end of this series, I’m sure you will be a convert. We have some pretty good cooks working on original recipes and adapting some to be gluten free.
I totally understand the grilling thing. Why is it that men are born with this ability to grill well? I think they get pulled aside in high school and are taught a special class or something. He-Man Woman-Haters Grill-Masters Club. No girls allowed!
As for the recipe, once again, sounds great, IF I liked olives. *shrugs* Oh well. I’m sure others will greatly appreciate it.
Yep, I missed that class.
This looks gorgeous! Love the photographs and plating. I agree that olives are a wonderful dairy-free topping alternative. When I was strictly dairy-free for my allergic baby, I loved to top pizzas with olives instead of cheese. They definitely add a lot of richness and make a dish more satisfying.
-Sea
Thanks, Sea. Can’t wait to see your post next week.
Gorgeous! I could eat that on anything, lettuce leaves, chips, gf crakers, a spoon…
I had it on an omelet this morning.
This is the perfect weeknight dinner. Easy, uses the grill, healthy, and satisfying!
And the leftovers can be used for so many variations.
Wow that looks really good. I think I’ll be eating that while working on my recipe. Who knew I loved olives so much. Those naturals are totally addicting.
Yes, those Naturals go quickly. I have yet to use the green ones in a recipe.
This looks incredibly good! I love olives – I used to take a jar of olives, a piece of cheese and some pepperettes for my lunch as a teenager!
A very sophisticated palate for a teen. Thanks for stopping by.
Wendy, nice post! Your pix are delicious…happy fourth!
Thank you, Bonnie. It seems so long since we were lunching in DC together.
My dude would love that. I like, but don’t love black olives, but he’s crazy abou tthem. Thanks for sharing!
I really like the idea of an olive salsa/relish type thing. That is so versatile and can be used on fish, meat, salads, pizza and as an appetizer on a small piece of toasted GF bread. Olives are one of my main staples. They are perfect for so many things. Love this series!
Thanks, Melissa. I’m loving the versatility of this recipe, too.
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Just for the record, my husband does not have a natural ability to grill or cook at all. I’m okay with that. He has many other talents and can fix just about anything around the house.
Sadly, I’m not an olive fan, but your pictures do look good. It’s been a while since I’ve tried them, so maybe it’s time to try again.
Thanks for the birthday greetings!
You and Shirley and Tia will have to form a support group of non-olive fans. We’re trying our best to convert you.
I love, love, love olives, and I’ve never thought of putting them on a burger. I’m definitely going to have to try an olive relish. Your pictures are tantalizing!
If you’re an olive lover, than you have to try it.
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