Olive Relish for Beginners

Olive relish in its most basic incarnation is chopped olives with oil, so most people can make it on the fly; I’d be wary of anyone who doesn’t have one of those little upright jars of green pimento olives biding time somewhere in their refrigerator, and while any vegetable oil will do in a pinch, a robust olive is optimal. The more kinds of olives the better, chopped onion and parsley are classic inclusions as are—in judicious measure, never exceeding the olive majority—artichoke hearts, pickled peppers (particularly cherries), okra or tomato (but not cucumbers, in my less-than modest opinion). You shouldn’t need to add any salt at all, and a clove of finely-minced garlic mashed with ground peppercorns will give it a good kick.

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