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Relish, Chopped Olive (P, KLP, TNT)
Source: L.A. Times Food Section- Judy Zeidler November 25, 1994
Yield: approximately 2 cups

1 cup pitted black olives
1 cup pitted green olives
1 tablespoon olive oil
2 tablespoon parsley, minced

Coarsely chop olives and place in bowl. Add olive oil and parsley. Toss well.

Serve with Potato Latkes IV (click here for recipe)

Posted by Elaine Radis

Nutritional Info Per Serving: N/A