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Showing 1-3 of 3
on November 24, 2007
Zippy! I LOVE green olives, and I love lemon juice, but I'm not quite ready for THAT much lemon juice so added a few tablespoons of sugar to tone it down a hair. Used dried parsley and basil (couldn't find my frozen chopped basil in my newly rearranged freezer--now who would do such a thing as that?) would prefer fresh, but oh well. When you got it, you got it...when you don't -- punt! We'll be serving this on our "appetizer" buffet for Thanksgiving Day prior to the feast. Thanks for being a part of our celebration!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 18, 2007
If you are a lover of extreme flavors then this is one to try and it only gets better (and stronger) with refrigeration time, I only used the juice of one lemon, and added in a small amount of fresh garlic, I love this recipe, thanks for sharing hon!...Kittenpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 11, 2007
This recipe was lovely - I cut it in half and added a tablespoon of balsamic vinegar because it tasted like it was missing something. I wonder if it might be better with the saltier cured Greek or Italian olives as opposed to the plain old canned pitted green olives I used. I ate this relish with "Leek Fritters (Prassokeftedes)" - I think I'll eat the leftovers with salmon.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (815 g)
Servings Per Recipe: 1