Green Olive Relish

Name: Green Olive Relish
Yield: Makes about 1 cup (8 oz/250 g)
Ingredients: Fresh flat-leaf parsley, 2 tablespoons finely chopped; Sea salt, ¼ teaspoon; Meyer lemons, 2, quartered lengthwise and seeded; White balsamic vinegar, 1 teaspoon; Ground white pepper, ¼ teaspoon; Shallot, 1, coarsely chopped; Pitted green olives, ½ cup (2½ oz/75 g); Coriander seeds, 1 teaspoon

Preparation info

Makes about
1 cup

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

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, quartered lengthwise and seeded
Shallot, 1, coarsely chopped
Fresh flat-leaf parsley

Gluten-free
Vegan

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