Food & Cooking Recipes Lemon and Olive Relish Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Servings: 4 Try adding this refreshing lemon and olive relish to spatchcocked Cornish game hens for a delicious meal. Ingredients 2 lemons 1 tablespoon minced shallots 2 tablespoons white-wine vinegar 1 teaspoon honey ½ cup mixed olives, pitted and chopped 1 teaspoon capers, chopped 1 tablespoon chopped chives 1 tablespoon chopped flat-leaf parsley Coarse salt and freshly ground pepper Directions Slice the top and bottom of both lemons with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding the lemon over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Whisk together shallots, vinegar, and honey in a medium bowl. Coarsely chop lemon segments and add to the bowl with the shallot mixture, along with any lemon juice that has accumulated in the bowl. Stir in olives, capers, chives, and parsley; season with salt and pepper. Rate it Print