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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
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 |
Directions:
1. 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.
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