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
Food Tip |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
| Craig Claiborne |
Food Tip |
This Recipe for Green-Olive Relish is one of thousands in the Recipes-to-go Fruit Cookbook.
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
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Never serve oysters in a month that has no paycheck in it. |
| P. J. O'Rourke |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
This is a recipe for Green-Olive Relish from the recipe cookbook of Recipes-to-go (Fruit)
My mother's menu consisted of two choices: Take it or leave it. |
| Buddy Hackett |
Food Tip |
He was a very valiant man who first adventured on eating oysters. |
| James I |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
sing Sage: |
A bagel is a doughnut with the sin removed. |
| George Rosenbaum |
* 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