Meyer Lemon and Green Olive Relish

Name: Meyer Lemon and Green Olive Relish
Yield: Makes 1 Cup (8 oz/250 g)
Ingredients: 1 tsp white balsamic vinegar; ¼ tsp sea salt; ¼ tsp freshly ground white pepper; 1 tsp coriander seeds; 2 Tbsp finely chopped fresh flat-leaf parsley; ½ cup (3 oz/90 g) pitted green olives; 1 shallot, coarsely chopped; 2 Meyer lemons, quartered lengthwise and seeded

Preparation info

Makes
1 Cup

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

This tangy relish reminds me of a lemony tapenade. I like to serve a dollop of it on top of crackers with thin slices of soft goat cheese, either as an appetizer or as part of a cheese plate. For a hearty bite that emphasizes the buttery flesh of the olives, spoon it on top of Cheddar.

Ingredients

2 Meyer lemons, quartered lengthwise and seeded
1 shallot, coarsely chopped
2 Tbsp finely chopped

Side dish
Starter
Gluten-free
Vegan

Method

Scoop out about half of the pulp from each lemon quarter and discard. Coarsely chop the lemon quarters, then 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 coarsley by hand and