| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking liv, Import | 1 | Servings | ||
INGREDIENTS
| 2 | c | Mixed brine cured black and green olives, pitted |
| 1/2 | c | Drained pimento stuffed green olives (about 3 ounces) |
| 1/3 | c | Finely chopped red onion |
| 2 | tb | Extra virgin olive oil |
| 1 | tb | Fresh lemon juice; or to taste |
| 1 | tb | Drained capers; chopped |
| 1/3 | c | Finely chopped fresh flat leafed parsley leaves |
INSTRUCTIONS
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. Yield: 2 cups Recipe by: Cooking Live Show #CL8933 Posted to MC-Recipe Digest V1 #721 by "Angele and Jon Freeman" <[email protected]> on Aug 4, 1997
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