MAKES ABOUT ½ CUP
½ |
cup green or kalamata olives, pitted and chopped coarse |
¼ |
cup extra-virgin olive oil |
2 |
tablespoons chopped fresh parsley |
1 |
small shallot, minced |
2 |
teaspoons lemon juice |
Salt and pepper |
Combine all ingredients except salt and pepper in bowl and season with salt and pepper to taste. Whisk to recombine before serving.