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Chapter: Condiment Recipes: Relishes, Salsas, Chutneys, and Fruit Butters
Section: Other Relishes
Recipe: Mixed Olive Relish

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Mixed Olive Relish
2 cups mixed brine-cured black and green olives
1/2 cup drained pimiento-stuffed green olives (about 3 ounces)
1/3 cup finely chopped red onion
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice, or to taste
1 tablespoon drained capers, chopped
1/3 cup finely chopped fresh flat-leafed parsley leaves

Working with several brine-cured olives at a time and using flat side of a
large heavy knife, press olives to crush them and remove pits. Coarsely
chop all olives and in a bowl toss with onion, oil, lemon juice, and
capers. Relish may be prepared up to this point 2 days ahead and chilled,
covered. Bring relish to room temperature before serving. Stir in parsley.

- This is very good with a variety of meats. With a food processor, if you
  can find the olives already pitted, it is not that much work and it is
  actually better when done a day or so ahead of time.

Gourmet. June 1997. Found at Epicurious
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