Black Olive and Citrus Relish

Published July 1, 2001.

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.

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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Makes about 1 1/2 cups

Use only the segmented fruit in the relish, not the juices, which will water down the flavor and texture.

Ingredients

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