| 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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