Black Olive Relish

This relish can be made up to one day in advance and stored, covered, in the refrigerator.

  • Yield: Makes 1 1/2 cups
Black Olive Relish

Source: Martha Stewart Living, July


  • 1 large shallot, minced (about 1/4 cup)
  • 1 tablespoon plus 1 1/2 teaspoons sherry vinegar
  • 8 ounces oil-cured black olives, pitted and roughly chopped
  • 4 sprigs thyme, leaves roughly chopped
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves, roughly chopped
  • 1/4 cup extra-virgin olive oil
  • Freshly ground pepper


  1. In a small bowl, combine shallot with vinegar; let stand 15 minutes. Add olives, thyme, and parsley, and stir in olive oil. Season with pepper, and serve.


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