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Black Olive Relish


Earthy, briny olives combined with thyme, shallot, sherry vinegar and other French ingredients are a perfect addition to any Provencal meal.

  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living, July 2002


  • 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.

Cook's Notes

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

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