(adapted from Crazy Water Pickled Lemons by Diana Henry)
Serves 4-6
1 c. black olives (preferably Nicoise), pitted
1/2 red onion, very finely sliced
1 medium bunch flat-leaf parsley, roughly chopped
1 garlic clove, finely chopped
juice of 1/4 lemon
4 Tbls. extra-virgin olive oil
Kosher or sea salt
Freshly-ground pepper
Mix all ingredients together, season with salt and pepper and leave at room temperature so the flavors have time to meld together.
For more about us, 
