Olive Relish
 
Makes approximately 2 cups
Ingredients
  • 1 (12-ounce) jar roasted red peppers, drained and finely chopped
  • 1 (9-ounce) jar pitted Kalamata olives, finely chopped
  • 1 (3½-ounce) jar capers, drained and coarsely chopped
  • 2 shallots, minced
  • ¼ cup olive oil
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon crushed red pepper
Instructions
  1. In a medium bowl, combine roasted red peppers, olives, capers, shallots, olive oil, parsley, lemon juice, oregano, and crushed red pepper. Cover and refrigerate for at least 1 day and up to 5 days before serving.
Recipe by Victoria at https://victoriamag.com/oven-roasted-greek-snapper-recipe/