Recipe - Green-Onion Sour Cream

One fourth cup Pitted,cured Green Olives
1 teaspoon Minced Garlic
One half Med. Red Onion, minced small
One fourth cup Chopped fresh Parsley
One fourth cup Olive Oil, extravirg. pref.
One fourth cup Fresh Lemon Juice
Salt and freshly ground
Black Pepper to taste

* Originally used as main condiment with "Grilled Bluefish with GreenOlive
Relish, Smoked Tomatoes, and Fennel." In a mediumsize 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