This is a quick way to make olive relish to eat with baguette toasts
or put a dollop on the side of some grilled chicken. I like the
course texture so that you see the colors of the relish and the
freshness from the lemon zest.
½ cup pitted calamata olives, drained
½ cup stuffed manzanilla olives, drained
1 garlic clove, minced
1 Tbl. capers
1 tsp. minced lemon zest
1 tsp. minced parsley
2-3 Tbl. extra virgin olive oil
Chop the olives on a board until they are finely minced.
Place in a small bowl and add the garlic, capers, zest and parsley.
Gradually add enough olive oil to the olive mixture until the relish
holds together.
Let rest at room temperature for at least 30 minutes for the flavors
to marry.
Recipe by Jane O’Riordan, Domaine de la Terre Rouge, 2006