OLIVE AND CAPER RELISH

Olive and Caper Relish image

Yield makes 1/2 cup

Number Of Ingredients 6

1/3 cup pitted kalamata olives, rinsed and chopped
2 teaspoons capers, rinsed and chopped
1 teaspoon extra-virgin olive oil
1/4 teaspoon freshly squeezed lemon juice
1/8 teaspoon lemon zest
2 tablespoons chopped fresh basil

Steps:

Stir all of the ingredients together.
Variation
Goes with Baked Citrus Halibut with Tomato Sauce (page 123), My Family's Favorite Chicken (page 111), Nana's Egg Salad (page 114), Lemon Mustard Salmon Salad (page 109), and Creamy Polenta (page 134). This relish is also great on a variety of fish, chicken, pasta, and rice dishes, or use it as a sandwich spread or a topping for crostini.
storage
Store in an airtight container in the refrigerator for 7 days.
nutrition information
(per serving)
Calories: 20
Total Fat: 2g (0.3g saturated, 1.5g monounsaturated)
Carbohydrates: 1g
Protein: 0g
Fiber: 0g
Sodium: 110mg