Mixed olive relish
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Mixed brine cured black and green olives, pitted |
| ½ | cup | Drained pimento stuffed green olives (about 3 ounces) |
| ⅓ | cup | Finely chopped red onion |
| 2 | tablespoons | Extra virgin olive oil |
| 1 | tablespoon | Fresh lemon juice; or to taste |
| 1 | tablespoon | Drained capers; chopped |
| ⅓ | cup | Finely chopped fresh flat leafed parsley leaves |
Directions
Coarsely chop all olives and in a bowl toss with onion, oil, lemon juice, and capers. Relish may be prepared up to this point 2 days ahead and chilled, covered. Bring relish to room temperature before serving. Stir in parsley.
Yield: 2 cups
Recipe by: Cooking Live Show #CL8933 Posted to MC-Recipe Digest V1 #721 by "Angele and Jon Freeman" <jfreeman@...> on Aug 4, 1997
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