Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Pitted,cured Green Olives |
| 1 teaspoon | Minced Garlic |
| ½ | Med. Red Onion, diced small |
| ¼ cup | Chopped fresh Parsley |
| ¼ cup | Olive Oil, extra-virg. pref. |
| ¼ cup | Fresh Lemon Juice |
| 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