1/4 cup pitted,cured green olives
1 tsp minced garlic
1/2 med. red onion, diced small
1/4 cup chopped fresh parsley
1/4 cup olive oil, extra-virg. pref.
1/4 cup fresh lemon juice
1 salt and freshly ground black pepp, er to taste
A Recipe for
Green-Olive Relish
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
This Recipe for Green-Olive Relish is one of thousands in the Recipes-to-go Fruit Cookbook.
Vanity is the food of fools. |
| Anonymous |
If you enjoy this Green-Olive Relish Recipe - you should enjoy the recipe collections you can find on the websites below:
“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.” |
| Art Buchwald |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
This is a recipe for Green-Olive Relish from the recipe cookbook of Recipes-to-go (Fruit)
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Food Tip |
Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
* Originally used as main condiment with "Grilled Bluefish with
Green-Olive Relish, Smoked Tomatoes, and Fennel." In a medium-size
bowl or jar, combine all ingredients except salt and pepper. Mix
well, then add salt and pepper to taste. Cover and refrigerate. Will
keep about 4 days. From Chris Schlesinger, Chef at the East Coast
Grill, Cambridge, MA. published in Chicago Tribune Magazine, 3/14/93.
posted by Bud Cloyd
Serves: 4
Green-Olive Relish Recipe brought to you by Recipes To-Go