1/4 c  Pitted,cured Green Olives

      1 ts Minced Garlic

    1/2    Med. Red Onion, diced small

    1/4 c  Chopped fresh Parsley

    1/4 c  Olive Oil, extra-virg. pref.

    1/4 c  Fresh Lemon Juice

           Salt and freshly ground
           - Black Pepper to taste
  * Originally used as main condiment with "Grilled Bluefish with Green-Olive
  Relish, Smoked Tomatoes, and Fennel." In a medium-size bowl or jar, combine
  all ingredients except salt and pepper. Mix well, then add salt and pepper
  to taste.  Cover and refrigerate. Will keep about 4 days. From Chris
  Schlesinger, Chef at the East Coast Grill, Cambridge, MA. published in
  Chicago Tribune Magazine, 3/14/93.
  posted by Bud Cloyd