Shoulder of Spring Lamb with Flageolet Beans and Olive Relish: Olive Relish

Preparation info
    • Difficulty


Appears in

By David Tanis

Published 2008

  • About

A wonderful condiment to have on hand, perfect with the roast lamb, this relish can also enhance grilled fish or roast chicken, or liven up a sandwich or a pizza. Well covered, it will keep for a week in the refrigerator.


  • 1 cup oil-cured Moroccan olives, pitted
  • 1 cup Niçoise olives, pitted
  • 2


Put the olives, capers, garlic, lemon zest, lemon juice, thyme, anchovies, if using, and ½ cup olive oil in a blender or food processor and grind to a paste. Make the texture of the relish to your preference—rough or smooth. Pulsing the ingredients makes it rough; for a smoother texture, let the machine run for a few minutes. (For a more rustic version, hand-chop the ingredients.)