Rating: 2.61 stars
23 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 10
  • 1 star values: 4

This relish goes well with both our Salmon with Olive Relish and the Roasted Carrots, Parsnips, and Shallots. 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

Gallery

Recipe Summary

Yield:
Makes about 1 1/2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement

Cook's Notes

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

Advertisement

Reviews (1)

23 Ratings
  • 5 star values: 1
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 10
  • 1 star values: 4
Rating: 5 stars
03/02/2018
This relish is the best ever! I've served it many, many times, with salmon and other fish. People love it! It takes the meal to another fantastic level. So good!