Categories: Relishes 
      Yield: 4 servings 
  
    1/4 c  Pitted,cured Green Olives         1/4 c  Olive Oil, extra-virg. pref. 
      1 ts Minced Garlic                     1/4 c  Fresh Lemon Juice 
    1/2    Med. Red Onion, diced small              Salt and freshly ground 
    1/4 c  Chopped fresh Parsley                    - Black Pepper to taste 
  
  * 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