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Kalamata Relish

  • Yield: Makes about 1/2 cup

Source: The Martha Stewart Show, February Winter 2007


  • 1 plum tomato, seeded and very finely chopped
  • 2 tablespoons pitted Kalamata olives, very finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon finely grated lemon zest
  • 2 teaspoons freshly squeezed lemon juice
  • Coarse salt and freshly ground black pepper


  1. In a small bowl, stir together the tomato, olives, olive oil, parsley, lemon juice and zest until well combined. Season with salt and pepper.

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