| 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" <jfreeman@netusa1.net> on Aug 4, 1997
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