Mixed Olive Relish

1. 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.

2. 2

   Coarsely chop all olives and in a bowl toss with onion, oil, lemon juice, and capers.

3. 3

   Relish may be prepared up to this point 2 days ahead and chilled, covered.

4. 4

   Bring relish to room temperature before serving.

5. 5

   Stir in parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.