No Thanks
Let

Keep In Touch With MarthaStewart.com

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

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

Olive Relish

This relish goes well with both the salmon and the roasted vegetables. Make a double batch to ensure there's plenty to go around, and use the leftovers with chicken or steamed vegetables.

  • yield: Makes about 1 1/2 cups

advertisement

advertisement

Ingredients

  • 20 green olives, preferably Cerignola, pitted and coarsely chopped (1 cup)
  • 1 cup coarsely chopped fresh flat-leaf parsley
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons white-wine vinegar
  • Coarse salt and freshly ground pepper

Cook's Note

Relish can be refrigerated for up to 1 week. Let stand at room temperature before serving.

Directions

  1. Step 1

    Mix together olives, parsley, oil, mint, and vinegar. Season with salt and pepper.

Source
Martha Stewart Living, September 2009

advertisement

advertisement