pat's Recipe

Olive Relish

Category: SAUCES/MARINADES

This relish goes well with both the salmon and the roasted vegetables. Make a double batch to ensure there's plenty to go around, and use the leftovers with chicken or steamed vegetables.

Makes about 1 1/2 cups
20 green olives, preferably Cerignola, pitted and coarsely chopped (1 cup)
1 cup coarsely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
2 tablespoons white-wine vinegar
Coarse salt and freshly ground pepper
Directions
Mix together olives, parsley, oil, mint, and vinegar. Season with salt and pepper. Relish can be refrigerated for up to 1 week. Let stand at room temperature before serving.