Green-olive relish

Yield: 4 Servings

Measure Ingredient
¼ cup Pitted,cured Green Olives
1 teaspoon Minced Garlic
½ \N Med. Red Onion, diced small
¼ cup Chopped fresh Parsley
¼ cup Olive Oil, extra-virg. pref.
¼ cup Fresh Lemon Juice
\N \N Salt and freshly ground Black Pepper to taste

* Originally used as main condiment with "Grilled Bluefish with Green-Olive Relish, Smoked Tomatoes, and Fennel." In a medium-size bowl or jar, combine all ingredients except salt and pepper. Mix well, then add salt and pepper to taste. Cover and refrigerate. Will keep about 4 days. From Chris Schlesinger, Chef at the East Coast Grill, Cambridge, MA. published in Chicago Tribune Magazine, 3/14/93.

posted by Bud Cloyd

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