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Olive Relish

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.

Martha Stewart Living, September 2009 http://www.marthastewart.com/348923/olive-relish
2
Rated
40100(5)5
  • Yield Makes about 1 1/2 cups

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

Directions

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

Cook's Note

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

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