Ingredients
1 cup jarred brined olives, rinsed, pitted, and finely chopped
1/4 cup extra-virgin olive oil; more for the pan
1/4 cup chopped fresh flat-leaf parsley
1/4 cup chopped fresh mint
1 small shallot, minced (2 Tbs.)
1-1/2 Tbs. red wine vinegar
2 tsp. capers, rinsed and drained
1 tsp. finely grated orange zest
Preparation
In a medium bowl, mix the olives, 3 Tbs. of the oil, the parsley, mint, shallot, vinegar, capers, and orange zest. Season to taste with salt and pepper. Set aside for 20 minutes to let the flavors meld.
