Olive-Caper Relish

Name: Olive-Caper Relish
Yield: Makes about ¾ cup
Ingredients: 1 teaspoon balsamic vinegar, preferably white; 2 tablespoons chopped oil-packed sun-dried tomatoes (optional); 2 tablespoons oil from the tomatoes (optional); 2 tablespoons oil from the tomatoes (optional); Freshly ground pepper; ½ cup chopped green olives; 1 teaspoon roasted garlic; ¼ cup chopped fresh parsley; 2 tablespoons chopped cornichon pickles; 2 tablespoons rinsed and chopped capers; ½ teaspoon Dijon mustard; 1 teaspoon balsamic vinegar, preferably white

Preparation info

Makes about
¾ cup

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

½ cup chopped green olives
1 teaspoon roasted garlic
¼

Preserve
Gluten-free
Vegan

Method

In a medium bowl, combine the green olives, roasted garlic, parsley, pickles, capers, mustard, vinegar, tomatoes, and tomato oil (if using), seasoning to taste with pepper. This can be served right away or stored, covered, in the refrigerator for up to 2 weeks.