Olive Relish Recipe

• 4 ounce (110 g) pitted brine-cured black olives, minced
• 4 ounce (110 g) pitted brine-cured green olives, minced
• 1/4 c. (60 ml) red wine vinegar
• 1/4 c. (60 ml) extra virgin olive oil
• 1 Tbsp. (15 ml) finely minced fennel leaves
• 1 Tbsp. (15 ml) finely minced cilantro (coriander)
• 1 Tbsp. (15 ml) finely minced fresh mint

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