Green Olive Relish


Preparation info

    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

  • About

Lemon and thyme add brightness, and parsley and scallions reinforce the “greenness.” Use briny green olives, such as French Picholine or Italian Bella di Cerignola.


  • 1 cup pitted green olives
  • 2 garlic cloves, minced
  • 4 anchovy fillets, rinsed and roughly chopped (optional)
  • 2 teaspoons capers, rinsed
  • ½ teaspoon grated lemon zest
  • 1 teaspoon chopped thyme
  • ¼ cup olive oil
  • 2 tablespoons chopped parsley
  • 1 tablespoon slivered scallion
  • pinch of cayenne
  • Salt and pepper


    Put the olives, garlic, anchovies (if using), and capers in a food processor and pulse for a minute or two, until you have a rough paste (or process longer for a smoother paste). Add the lemon zest, thyme, and olive oil and pulse to combine. Transfer to a bowl.

    Stir in the parsley, scallion, and cayenne. Season to taste with salt and pepper.