You can make a basic olive relish on the fly with chopped green olives (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 olive oil. Vegetable oil will do in a pinch. Up the game with a variety of olives, onion, artichoke hearts, pickled tomatoes, mild peppers, and okra. Salt lightly. A roasted garlic clove mashed with ground peppercorns is a nice touch.