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