- 20 green Cerignola olives, 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
- Mix together olives, parsley, oil, mint, and vinegar. Season with salt and pepper.
Saturday, October 1, 2011
Olive Relish
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