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Olive-Lemon Relish


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  • 1/2 c pitted olives, chopped Picholine olives or other green brine-cured olives
  • 1 lemon, preferably Meyer, peeled, segmented, and chopped; juice squeezed & reserved
  • 2 T EVOO
  • 2 T chopped fresh parsley
  • 1 small shallot, finely chopped
  • 1/2 t honey, plus more to taste if using a regular lemon
  • 1/2 t white wine vinegar, preferably chardonnay
  • 1/4 t kosher salt, plus more to taste
  • Freshly ground black pepper


Servings 1
Adapted from in


Step 1

1. In a med bowl gently toss together all ingredients, including the reserved lemon juice. Taste & add more honey, salt, & pepper, if needed.


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