Parsley-Olive Relish

Parsley-Olive Relish

1 Review
From: EatingWell Magazine, September 1998

The relish is great on chicken, veal, salmon or pasta as well as the tuna. Serve with grilled vegetables and steamed new potatoes.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • ½ cup finely chopped fresh parsley
  • ⅓ cup chopped pitted imported black olives, such as Kalamata
  • ¼ cup finely chopped celery
  • 1 small clove garlic, minced
  • ½ teaspoon dried oregano
  • 1 tablespoon lemon juice
  • 1 teaspoon extra-virgin olive oil
  • Salt & freshly ground pepper, to taste


  • Active

  • Ready In

  1. Combine parsley, olives, celery, garlic, oregano, lemon juice and oil in a small bowl. Season with salt and pepper. Serve within 1 hour.

Nutrition information

  • Per serving: 20 calories; 2 g fat(0 g sat); 1 g fiber; 1 g carbohydrates; 0 g protein; 10 mcg folate; 0 mg cholesterol; 0 g sugars; 473 IU vitamin A; 8 mg vitamin C; 19 mg calcium; 1 mg iron; 110 mg sodium; 46 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: none

Reviews 1

August 02, 2014
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By: hotroo1
olive relish I've made a few different ways and each one was great! I used rinsed canned olives in the recipe each time. Made with original recipe and enjoyed. One time I subbed chopped artichoke hearts for the celery since I had a can and no celery. Next time I added grated parmesan cheese. Everyone loved each time Pros: substitutes are easy, quick, tasty
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