GREEN OLIVE RELISH
25g, 1 shallot 15ml Tarragon vinegar 75g Green olives, pitted. 2.5ml Lemon zest 2.5ml Thyme 15ml Parsley 10g Chives 10g Tarragon 110 ml Olive oil Lemon juice Black pepper
Serves: 4
Source: Chez Panisse/Boulud
METHOD
Macerate the diced shallot in the Tarragon Vinegar with a pinch of salt and freshly milled pepper. Rinse the olives, pit them and chop medium fine. In a small bowl combine chopped olives, lemon zest, thyme, and parsley, chives and tarragon with olive oil. Add the macerated shallot to the olives no more than 15 mins before serving. Check seasoning, add a squeeze of lemon juice. Serve.