No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

Related Topics