Green-olive relish, thanks to Amy Harris 1/4 cup drained, bottled pimiento-stuffed green olives 1 small garlic clove, minced and mashed to a paste with a pinch of salt 2 tablespoons finely chopped parsley 2 tablespoons extra-virgin olive oil 2 teaspoons fresh lemon juice Pulse the olives in a food processor until they are finely chopped. Add the remaining ingredients and pulse until everything is mixed.
VIVE LA FRANCE - Did you know that, depending on the region, the first olives are harvested in September. Olives can be picked at any time during the ripening process, from when they are green until they are fully ripe and black. #olives olives, olives