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Print this Recipe    Olive Relish

Olive Relish

1 cup black olives, drained and finely chopped
1 Tbsp capers, drained and chopped
1 Tbsp anchovies-rinsed and chopped (can use anchovy paste)
Juice of 1 lemon
2 Tbsp olive or vegetable oil, plus a little extra for drizzling
1 Tbsp finely minced shallot
1/2 Tbsp minced garlic
A little fresh minced parsley
Salt to taste
Freshly ground black pepper

In food processor, combine olives, capers, anchovies, lemon juice,
oil, shallots,parsley and garlic. Pulse on and off several times
to thoroughly mix but not puree the ingredients. Taste and adjust
seasonings with salt and pepper. Makes about 1 1/2 cups. Serve on
toasted French bread and drizzle with additional oil or use as a
dressing for muffeleta sandwiches.

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