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.
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.