Recipe - Mixed Olive Relish

2 cup Mixed brine cured black and
green olives, pitted
One half cup Drained pimento stuffed
green olives (about 3
ounces)
1/3 cup Finely chopped red onion
2 tablespoon Extra virgin olive oil
1 tablespoon Fresh lemon juice; or to
taste
1 tablespoon Drained capers; chopped
1/3 cup Finely chopped fresh flat
leafed parsley leaves

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 MCRecipe Digest V1 #721 by
"Angele and Jon Freeman" jfreeman@netusa1.net on Aug 4, 1997