| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Chicago | Relishes | 4 | Servings | |
INGREDIENTS
| 1/4 | c | Pitted, cured Green Olives |
| 1 | t | Minced Garlic |
| 1/2 | Med. Red Onion, diced small | |
| 1/4 | c | Chopped fresh Parsley |
| 1/4 | c | Olive Oil, extra-virg. pref. |
| 1/4 | c | Fresh Lemon Juice |
| Salt and freshly ground | ||
| Black Pepper to taste |
INSTRUCTIONS
Originally used as main condiment with "Grilled Bluefish with Green-Olive Relish, Smoked Tomatoes, and Fennel." In a medium-size bowl or jar, combine all ingredients except salt and pepper. Mix well, then add salt and pepper to taste. Cover and refrigerate. Will keep about 4 days. From Chris Schlesinger, Chef at the East Coast Grill, Cambridge, MA. published in Chicago Tribune Magazine, 3/14/93. posted by Bud Cloyd From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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