Title: Green-Olive Relish
Categories: Relish
Yield: 4 Servings

1/4	c	Pitted,cured Green Olives
1	ts	Minced Garlic
1/2		Med. Red Onion, diced small
1/4	c	Chopped fresh Parsley
1/4	c	Olive Oil, extra-virg. pref.
1/4	c	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

previous

next