1/4 cup Pitted,cured Green Olives
1 tsp Minced Garlic
1/2 Med. Red Onion, diced small
1/4 cup Chopped fresh Parsley
1/4 cup Olive Oil, extra-virg. pref.
1/4 cup Fresh Lemon Juice
Salt and freshly ground Black Pepper to taste
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* Originally used as main condiment with "Grilled Bluefish with Green-Olive Relish, Smoked Tomatoes, and Fennel." In a medium-size 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
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