Source: Martha Stewart Living, September 2009
- 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
Mix together olives, parsley, oil, mint, and vinegar. Season with salt and pepper.
Relish can be refrigerated for up to 1 week. Let stand at room temperature before serving.