Black Olive and Citrus Relish

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Appears in Cook's Illustrated July/August 2001

Try this relish to accompany a hearty baked fish dish.

SERVES4 (Makes about 1 1/2 cups)

TIME10 minutes

Black Olive and Citrus Relish

WHY THIS RECIPE WORKS

For an olive and tomato relish recipe with flavor potent enough to stand up to rich sea bass, we used only segmented fruit, not the juices, which would have watered down the flavor and texture.

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