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Ingredients
- 2 c. Mixed brine cured black and green olives pitted
- 1/2 c. Liquid removed pimento-stuffed green olives (abt 3 ounce)
- 1/3 c. Finely-minced red onion
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 1 Tbsp. Fresh lemon juice or possibly to taste
- 1 Tbsp. Liquid removed capers minced
- 1/3 c. Finely-minced fresh flat-leafed parsley
Directions
- Coarsely chop all olives and in a bowl toss with onion, oil, lemon juice, and capers. Relish may be prepared up to this point 2 days ahead and chilled, covered. Bring relish to room temperature before serving. Stir in parsley.
- This recipe yields 2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 117g | |
| Calories 266 | |
| Calories from Fat 240 | 90% |
| Total Fat 27.13g | 34% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 261mg | 11% |
| Potassium 101mg | 3% |
| Total Carbs 6.74g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 3.73g | 2% |
| Protein 0.79g | 1% |
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