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Epicurious

Lemon and Olive Relish

Recipe information

  • Yield

    Makes 2 cups

Ingredients

Preparation

  1. Cut 1 lemon (unpeeled; preferably organic) into 1/2-inch dice. Trim away peel and white pith from 7 more lemons and suprême these (page 34). Heat 1/2 cup extra-virgin olive oil in a saucepan over medium-low heat. Cook 1 medium red onion, diced, and reserved diced lemon until onion is translucent, about 4 minutes, stirring occasionally. Stir in 1/4 cup plus 2 tablespoons sugar and cook until it melts, about 30 seconds. Cool 5 minutes, then scrape into a medium bowl and add the lemon segments and 4 ounces pitted and chopped Niçoise or Gaeta olives. Season with coarse salt and freshly ground pepper (about a half teaspoon each) and gently stir enough to combine but without breaking up the lemon sections too much. Let cool at least 30 minutes before serving. To make a mixed citrus relish, replace some of the lemon with lime or orange segments.

Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved. Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.
TagsCondimentLemonCitrusFruitOliveDairy FreeGluten FreeNut FreeVegetarianVeganEasySauteCookbooks
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