Green-Olive Relish

This no-cook green olive relish comes together in about ten minutes and punches well above its weight as a condiment. Briny cured olives, sharp red onion, garlic, and a generous pour of lemon juice create a bright, salty topping that’s built to cut through rich, oily fish.

The extra-virgin olive oil binds everything into a loose, spoonable relish rather than a dry chopped salad. Fresh parsley lightens the whole thing and keeps it from tasting too heavy or salty.

It’s categorized with fish for good reason. Spoon this over grilled swordfish, pan-seared halibut, or baked salmon and the acid and brine balance the richness of the fish. It also works as a bruschetta topping or stirred into warm pasta with a splash of the cooking water.

Let it sit in the fridge for at least an hour before serving. The flavors blend and the red onion mellows out, losing that raw bite while keeping its crunch.

Pro Tips

• Chop the olives by hand rather than using a food processor. You want rough, uneven pieces with texture, not a paste.
• Dice the red onion small, about the same size as the olive pieces, so every bite has a balanced mix.
• Taste before adding salt. Cured olives are already salty, so you may not need much (or any) extra.
• Keeps in the fridge for about 4 days. The lemon juice and oil actually improve after a day of sitting.

Variations

• Add diced fresh tomato for color and a touch of sweetness.
• Stir in capers and a pinch of red pepper flakes for a punchier, Southern Italian version.
• Swap parsley for fresh oregano or basil for a different herbal direction.