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Green Olive Relish
- Makes about
1 cup
- Difficulty
Easy
By Ivy Manning
Published 2014
Unlike many store-bought relishes, which lack bold taste and texture, this tangy, salty version is full of color, flavor, and a nice textural contrast between the soft, briny olives and the sturdy, tart lemon peel. Serve with roasted meats or as the centerpiece of a cheese plate.
Ingredients
- Meyer lemons,
2 - Shallot,
1 - Fresh flat-leaf parsley
Method
Scoop out about half of the pulp from each lemon quarter and discard. Coarsely chop the lemon quarters and put them in a food processor or blender. Add the shallot, parsley, and olives and pulse several times until minced but not puréed. Transfer to a bowl and stir in the coriander seeds and vinegar. Season with the salt and pepper. For a chunkier relish, chop the olives coarsely by hand and st
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