Not other than a specially designed safe recipe for antipasto.
Otherwise what you are describing is unsafe for canning.

I agree that you wouldn't be able to can this. Not sure what freezing might do to the quality but it would be safe.

But for fresh use, if I Google 'pepper olive relish' all sorts of recipes come up. Some with mustard, some with mayo, some with various blends of herbs, sweet or hot peppers, shredded carrots to add some sweetness, even onions can be added. Many recipes are available to experiment with to get the taste you want.

Dave

You didn't indicate whether this was a fresh (i.e. refrigerated) or canned recipe, but I'm assuming not canned because of the green olives.

Regardless, it helps to have more information. Taste, size of pieces, consistency, proportions of ingredients, anything you remember. It sounds a bit like muffuletta relish for those New Orleans sandwiches, but without more details I can't be sure.

Carol

To add what Dave mentioned, I've seen a lot of recipes for Hot Giardiniera (for which safe canning recipes can be found) chopped after opening as for relish then mixed with green olives, olive oil, parsley, etc. as a kind of salad or sandwich filling.

She could have purchased a commercial Giardiniera and done that sort of thing quite easily. Don't even get me started on people who don't share recipes.

Carol

Carol, what's wrong with olives in canning? I wasn't aware of any olive issues. Is it the fat content?

Both the ph level and the oil content make them unsuitable for canning.

sounds like giardiniera - any cauliflower or celery in there?

Ok, thanks. I've been looking for a good gardienera recipe for canning and if I could put olives in it I'd be all over it!

Now that you mentioned olives, I went back and looked at my Joy of Pickling book and realized that any recipe with olives is stored in the refrigerator.
I was looking for a gardieneria recipe. Boy, are there ever a lot of unsafe ones out there! People canning all sorts of stuff with tons of olive oil, olives, veggies and little to no processing. Most of the instructions say " seal the jars and they will store on the shelves for up to a year". Yikes!